Meat & Fish
Blast freezing paired with cold storage at −18 °C to −25 °C — holding the cold chain from freezing until goods are loaded.
The quality of frozen meat and fish is decided in the first hours after processing, not after months in the warehouse. Slow freezing forms large ice crystals that rupture tissue; the effect only becomes visible on thawing — texture changes and excessive drip loss.
For that reason we almost always design in two stages: an air blast freezer to drive core temperature down as fast as possible, then cold storage to hold that temperature through the storage period. Each is calculated separately — blast from mass per cycle and target time, storage from volume and intake rate. The next vulnerable point is the loading bay; we account for it so temperature does not spike during dispatch.
What we provide
- Air blast freezers with airflow that freezes product evenly.
- Cold storage rooms sized from storage volume and intake rate.
- Loading bay design so temperature does not spike during dispatch.
- Temperature monitoring to support food safety record-keeping.
- Scheduled maintenance to sustain performance at full load.
Room parameters
| Storage temperature | −18 °C to −25 °C |
|---|---|
| Rapid freezing temperature | Down to −40 °C in the air blast freezer |
| Blast capacity | From 1 ton per cycle |
| Reference standard | HACCP principles for food safety |
| Insulation thickness | 100–150 mm polyurethane (PU) panels |
| Refrigerant | Synthetic, or ammonia (R717) for large capacities |
Suited to
- Abattoirs
- Fish processing and freezing
- Frozen food manufacturers
- Frozen product distribution warehouses
Services this sector typically needs
Tell us what you need
For cooling work, send the room dimensions, the commodity, and your target temperature. For IT work, how many users, how many sites, and what holds work up most. We calculate what is needed and send a quotation with the reasoning behind it — at no cost.