Blast freezing rapidly reduces the temperature of cheese and butter to preserve their texture, taste, and nutritional value. It prevents microbial growth, extends shelf life, and maintains product quality during storage and transport.
* Blast Freezer: Quickly lowers product temperature from processing level to storage temperature (typically to -18°C or below).
* Freezer Room: Maintains the already frozen cheese and butter at consistent low temperatures for long-term preservation.
* Cheese: Generally stored at -4°C to -8°C for short-term or -18°C and below for long-term preservation.
* Butter: Best stored at -18°C or lower to retain freshness, flavor, and texture.
* Cheese: 6–12 months depending on the type (hard cheeses last longer than soft varieties).
* Butter: Up to 12 months or more when stored at -18°C or below.
No. Proper blast freezing locks in natural flavor, texture, and nutritional value. Slow freezing, by contrast, may form large ice crystals that can damage product quality.
Yes, provided the storage conditions are carefully managed. Both products can be stored in the same freezer room at -18°C, but separation is recommended for hygiene and odor control.
* Cheese: Vacuum-sealed packs, wax coating, or airtight containers.
* Butter: Foil wrapping, laminated cartons, or bulk blocks sealed in polyethylene.
Proper packaging prevents oxidation, odor absorption, and freezer burn.
Blue Cold offers both Ammonia-based systems (for large-scale dairy plants) and Freon-based systems (for small to medium operations), designed for high efficiency and reliable performance.
Our solutions use advanced compressors, efficient evaporators, and high-performance insulation panels to minimize power consumption while maintaining uniform low temperatures.
Yes. Blue Cold designs and supplies customized blast freezers and freezer rooms based on plant capacity, production volume, and storage requirements.
Routine maintenance includes:
* Cleaning condenser and evaporator coils
* Checking insulation and door seals
* Monitoring refrigerant levels
* Calibrating temperature sensors
* Regular hygiene checks to maintain food safety standards
