Blast freezer technology represents a significant advancement in the field of food preservation, enabling the extension of shelf life for a wide variety of perishable products. This method utilises extremely cold air, typically ranging between -18°C to -40°C, to rapidly lower the temperature of food items, substantially slowing down microbial growth and enzymatic reactions that contribute to food spoilage. Key features of blast freezers include: High-velocity air circulation: By circulating air at high speeds, blast freezers ensure quick and uniform freezing, preventing the formation of large ice crystals within the cellular structure of food, which can compromise texture and nutritional value. Temperature control: Precision temperature controls allow for maintaining optimal conditions tailored to different types of food products, from delicate fruits to dense meats. Efficiency: Although they consume a high amount of energy during operation, blast freezers actually contribute to e