Freezer & Blast Freezer
Rapid freezing from −18 °C to −40 °C for meat, fish, and processed goods — blast capacity from 1 ton per cycle.
A freezer room keeps already-frozen product frozen. An air blast freezer does a different job: it drives the product’s core temperature down as fast as possible using very cold air at high velocity. Speed matters because slow freezing forms large ice crystals that rupture the product structure and degrade quality after thawing.
Because they work differently, they are sized differently. A blast freezer is calculated from product mass per cycle, starting and target core temperature, and the cycle time you need. A freezer room is calculated from storage volume and intake rate. Many operations need both, in sequence.
What we deliver
- Blast capacity calculation from product mass, entry temperature, and target cycle time.
- Airflow design so every item in the chamber freezes evenly.
- Chamber fabrication and unit installation with product racks or trolleys.
- Pipework and electrical work including defrost systems for very low temperatures.
- Freezing cycle testing with product core temperature measured.
General specifications
| Operating temperature | −18 °C to −40 °C |
|---|---|
| Blast capacity | From 1 ton per cycle |
| Refrigerant | Synthetic, or ammonia (R717) for large capacities |
| Insulation thickness | 100–150 mm polyurethane (PU) panels |
| Included | Product trolleys/racks, cycle control, temperature logging |
| Scope of work | Survey, design, fabrication, installation, commissioning |
Typical applications
- Abattoirs and meat processing
- Fish processing and freezing
- Processed and frozen food manufacturers
- Frozen product storage warehouses
Other services you may need
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.