We've been working with a small blast chiller/shock freezer made by Irinox, the EF-10.1. It will accommodate three 10x12-inch trays of food. The trays are placed inside the blast chiller and then a fan blows chilled air over the food, rapidly cooling it down. The rapid cooling reduces loss from evaporation during the cooling process and minimizes the size of the ice crystals that form in the food when it is frozen. This is important because the larger ice crystals are, the more damage they do to the cell walls of the food. The ruptured cells collapse as the food thaws and liquid seeps out. This changes the texture of the food, making it softer and less resilient. All of the liquid that seeps out of the thawed food is a loss, of weight, flavor and nutrients.