The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.



a unit used for quick-freezing food products, such as meat, fish, and vegetables, at a temperature of approximately –40°C in order to provide for subsequent storage and transportation of such products in the frozen state.

In air-blast quick-freezers the products are placed in chambers through which cooled air is blown at a high speed. Tunnel-type quick-freezers are a variation on the air-blast design, in which the products are frozen while being transported by conveyor through the freezing chamber. The air in a quick-freezer is cooled by a refrigerant passing through coils. In multiplate quick-freezers the product is placed between movable plates through which a refrigerant or coolant is circulated.

Quick-freezers are used to freeze fish, fruits, meat-filled dumplings, and other food products. Freezing in quick-freezers accelerates the freezing process by a factor of 3–4, fully preserves the nutritional value and taste of the products, reduces shrinkage caused by drying, and preserves the original appearance of the products.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.