Food processing demands very quick cooling phases. Reasons are both about health and quality:

Minimize the risk of a bacterial attack occurring within + 65 ° C to + 10 ° C and avoid the negative effects of evaporation.

Furthermore, the cooling of cooked food at room temperature or inside unsuitable environments (eg inside low-temperature refrigerated storage cabinets/counters) will cause the congelation of the food itself.

During the slow freezing, ice crystals that take shape inside cells and tissues are large (macro-crystals) and they damage the cell walls, breaking them.

Once regenerated, food loses its liquid component, changes its consistency and nutritional and organoleptic characteristics are also compromised. Differently, in a deep-freezing process the water content of food turns into ICE MICRO-CRYSTALS. This is due to the power of the blast chiller, to the force of ventilation and the very low temperatures reached.

Micro-crystals do not break the cell walls and do not damage the tissues and the structure of the product, which will regain its original physical properties once regenerated.

Blast chilling and deep freezing  minimize the evaporation, which is rather abundant during a slow cooling process. This avoids the dispersion of the aroma and blocks the loss of weight.
It is therefore indispensable to avoid to cool down food at room temperature and it is also important that the appliances used to chill food are suitable and powerful enough for this purpose.