Blast Freezing & Tempering

Current food legislation requires that all food must be cooled as quickly as possible. This means that whenever food is chilled or frozen, it must be in the “Danger Zone” (between +8ºC and +68ºC, where bacteria multiply fastest) for as little time as possible. To achieve this, a specially designed Blast Freezer is required.

When food is frozen, the water inside it crystallizes. If freezing takes place at relatively warm temperatures, the ice crystals which form will be large. In a blast freezer, the extremely cold temperature promotes very rapid freezing, which creates small ice crystals. The smaller the crystals, the less damage to the food as large crystals can rupture cells.

blastfreezing1

With one of the only storage facilities in Ireland to offer blast freezing, McCulla Ireland have the ability to process up to 100 metric tonnes per day at any required specification.

We also offer a tempering service in state of the art Morep chambers. These chambers allow food produce to be brought out of a frozen & deep frozen state in a safe and strictly monitored manner, ready for transport & distribution across Ireland, the UK & Europe.