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The foundations of deep freezing

Deep freezing, or food freezing, is a revolutionary industrial technique that optimally preserves food, maintaining its freshness, quality, and taste. Understanding the foundations of deep freezing is essential to appreciate the benefits it offers fully.

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What is Deep Freezing?

Deep freezing is a process that involves rapidly cooling food products to extremely low temperatures, typically between -18°C and -35°C. This intense cooling freezes the water in the food, preventing the formation of large ice crystals. By preserving the cellular structure, deep freezing maintains optimal food quality.

How does it Work?

Freezing involves several crucial steps. First, food is prepared, cleaned, cut or processed as required. Next, they are placed in freezing tunnels, where the temperature is rapidly lowered to reach the desired freezing level.

The Influence of Temperature and Time

Temperature and freezing duration are critical factors in maintaining food quality. A low and consistent temperature ensures better preservation of nutrients, flavors, and textures. Additionally, it is essential to adhere to recommended freezing times to avoid any product deterioration.

Freezing vs Deep Freezing: Differences and Benefits

  • Freezing

    Freezing a product involves slowly lowering its temperature below -18°C, which reduces biological activity. Freezing does not eliminate the microorganisms responsible for food degradation; it merely suspends their growth during storage at a temperature of -18°C. This domestic freezing technique is commonly known as putting your dish in the freezer! It increases the shelf life of food. However, freezing can lead to the formation of crystals that may alter the properties of the food, such as meat tenderness.

  • Deep Freezing

    Deep freezing is a technique used in the food industry that rapidly transforms the water within food into ice at extremely low temperatures below -30°C. Unlike frozen products, deep-frozen products are quickly "put to sleep" and then stabilized at -18°C. The rapid transformation allows for the fine crystallization of water, limiting cellular destruction and preventing the proliferation of microorganisms. At Cool&Simple, we use deep freezing for all our products, ensuring better quality and longer shelf life for the food.

Advantages of Deep Freezing

Contrary to common beliefs, deep freezing offers numerous benefits for preserving food's freshness, quality, and flavors

Preservation of taste and food quality

Le traitement des aliments à très basses températures permet de figer la fraîcheur, la texture et les saveurs. Les fruits et légumes sont cueillis mûrs et sont immédiatement surgelés pour préserver leur fraîcheur et leur goût. En revanche, ceux qu’on retrouve dans les grandes enseignes d’épicerie sont cueillis bien avant leur maturité et subissent de grandes variations de température. C’est également le cas du poisson surgelé, dont la qualité est souvent supérieure à celle du poisson frais vendu jusqu’à 14 jours suivant la pêche à cause du temps de manutention et de transport.

Conservation des valeurs nutritionnelles

At Cool & Simple, we attach great importance to preserving the nutritional values in our frozen foods. Freezing preserves most essential vitamins, minerals and nutrients, for tasty, healthy and balanced dishes!

Reduction of food waste

Un autre avantage de la surgélation, c’est son rôle clé dans la lutte contre le gaspillage alimentaire. En privilégiant l’achat de produits surgelés, vous réduisez vos pertes et gérez mieux vos quantités. Chez Cool & Simple, réduire notre empreinte carbone et participer à une démarche responsable, c’est ce qui nous anime au quotidien!

Convenience and time-saving in the kitchen

Les produits surgelés sont une solution pratique et rapide pour vous faire gagner du temps en cuisine. Dîtes adieu à la manutention (lavage, découpage, stockage des fruits/légumes) ou aux recettes compliquées, et profitez de la commodité qu'offre la surgélation pour simplifier vos repas quotidiens. Découvrez nos plats cuisinés pour des menus rapides et équilibrés.

Food Safety and Precautions related to Deep Freezing

When it comes to frozen foods, food safety is paramount. At Cool & Simple, we take hygiene regulations and the cold chain very seriously and take all necessary measures to ensure high-quality products.

  • Deep Freezing Standards and Regulations

    Maintaining the cold chain is crucial for preserving the quality of frozen products and preventing the proliferation of bacteria that can cause foodborne illnesses among consumers. It is essential to control the internal temperature of the food, as it is a determining factor for the growth of microorganisms. Here are some temperature standards for storage: Frozen foods: maximum temperature of -18°C; Refrigerated foods: maximum temperature of 4°C; Hot foods: minimum temperature of 60°C.

  • Good practices for handling and storing frozen foods

    Cool & Simple products can be stored for 9 to 18 months (depending on the items) if kept at -18°C. Once defrosted, they can be kept in the refrigerator and have the same shelf life as fresh products. If in doubt, refer to our packaging and labels. To safely defrost a frozen product, remove it from the freezer and place it in the refrigerator, microwave, or cold water if it is in waterproof packaging. Never leave your food on the countertop, as defrosting at room temperature allows bacteria to multiply and increases the risk of food poisoning. Also, do not refreeze a completely thawed food item.