Blast Freezer Manufacturers

Blast freezers — types and applications

A blast freezer uses high-velocity cold air fans to rapidly freeze or chill food products. Unlike IQF, spiral, or tunnel freezers (which are continuous systems), blast freezers are predominantly batch systems — product is loaded on trays or trolleys into the freezer, the door is closed, and the freezer runs until the product is frozen, then the product is removed and replaced with the next batch. Blast freezers are widely used in catering (hotels, large restaurants, institutional kitchens), food production at medium to small scale, fish processing (freezing whole fish or fillets on trays), meat processing, and cold store operations. Commercial blast freezers include: blast chill cabinets (cool hot food rapidly from cooking temperature to below 5°C — for food safety compliance in catering; not a full freezer, but operates in a similar way); blast freeze cabinets (freeze product to -18°C or below — for medium-scale food production and catering); and blast freeze rooms or chambers (larger insulated rooms with industrial refrigeration and fan units — for high-volume batch freezing in fish processing, meat processing, and frozen food production).