In all, 12 additional blast freezing units have been added across all of Rick Bestwick’s four sites.
Seven were installed at its Chesterfield headquarters, three at Scunthorpe, and one each at Liverpool and, for the first time, Warrington.
The total blast freezing capacity now offered by the group is approximately 4,500 pallets a week.
From fresh to frozen
Blast freezing pushes cold air at high velocity across a product to freeze it to -18oC at speed, which means products are taken from fresh to frozen very efficiently, restricting bacterial growth and preserving nutrients in food.
“The increase in demand for blast freezing services has been phenomenal and with an ever-growing customer base, we wanted to ensure we had the technology in place to meet that need,” said Stuart Hancock, Magnavale founder and co-owner.
“We pride ourselves on bringing bespoke solutions to the food industry as the latest investment in blast freezing proves.”
Blast freezing services since 2000
Rick Bestwick has been delivering blast freezing services since 2000 under British Retail Consortium accreditation against the Global Standard for Storage and Distribution.
“We are proud to announce Rick Bestwick now has one of the largest blast freezing capacities in the UK,” said Colin Taylor, chief executive of Magnavale.
“The additional capacity will ensure we can deliver an unrivalled service to our existing partners and new customers.
“Everything from temperature controlled storage, microwave and rapid air-up tempering, coding, labelling and packing, all under one roof.”
Meanwhile, look out for a special report on the changes food manufacturers need to make to ensure they comply with the EU’s new F-Gas Regulation, available in the August edition of Food Manufacture.