Blast Freezing Is How Mid-Eastern Makes Freezing Cold Even Colder.

You may have discovered that a blast-freezing operation is not so common as you might have thought – not even among giant freezer warehouses in Mid-Eastern’s Mid-Atlantic territory. We can reduce product temperature as low as -20° F at the rate specified by the customer (usually four days). Forced air is circulated by high-output CFM blowers moving sub-zero air temperature across product to freeze it quickly. Faster freezing arrests the compositional changes that occur in food products – changes that affect their nutritional value as well as flavor, smell, look, and feel.

Our four blast-freezing rooms have a combined space of nearly 265,000 cubic feet and routinely process as much as 500,000 pounds of poultry, fish, meats, and fruit each day.