To shed light on this topic, we spoke with Christophe Batanero, Sales Director at Panem International, about the common misconceptions surrounding freezing.

His response was clear: they do exist, particularly when it comes to one key factor—time.

“Freezing is increasingly used because, when done properly, it does not alter the product at all. However, it should not be seen as a secondary step at the end of production, with the sole aim of being as short as possible,” he explains.

The idea that faster freezing guarantees better quality seems deeply ingrained. However, this notion needs to be qualified. In reality, it is mainly conventional freezing—at temperatures around -18°C—that alters product structure. The gradual drop in temperature causes quality degradation. In contrast, mechanical freezing and cryogenic freezing are both rapid processes that better preserve product integrity.

“Mechanical freezing is well suited for semi-industrial production and processed products. Cryogenic freezing is typically used for high-speed production lines. It works particularly well with small products that contain a high water content,” says Christophe Batanero. He adds: “When dealing with freezing, it is important to differentiate between a cooling cell, a freezing cell (or tunnel), and a negative cold storage unit.”

A cooling cell rapidly lowers the temperature of hot products to prevent bacterial growth. A freezing cell or tunnel quickly and efficiently brings the product’s core temperature to around -20°C in a controlled manner. Finally, a negative cold storage unit maintains the product at its ideal preservation temperature.

Regarding freezing time, Christophe Batanero emphasizes that “weight is not the only factor to consider. The nature of the product, its specific heat, its temperature, and environmental factors such as its distance from the refrigeration unit must all be factored in to determine the ideal freezing time.”

In freezing, as in meditation, the process matters more than the final result. Optimal freezing relies on a balance between nucleation rate (the number of ice crystals formed) and the speed at which those crystals grow. While the former depends on the cooling rate, the latter is influenced by how efficiently heat is removed at the crystal level and by the product’s characteristics.

Finally, another crucial factor is the stage at which freezing is applied. In baking, for instance, products can be frozen raw, pre-proofed, or fully baked, with each requiring a different freezing cycle.

Ultimately, freezing demands a comprehensive approach. “It may even require slight adjustments to the original recipe,” notes Christophe Batanero. However, the benefits are well worth it: increased production capacity, the ability to open new shops, and the possibility of taking on additional contracts to delight even more customers.