Our Blast Freezers are designed to rapidly reduce the temperature of products, ensuring maximum quality, safety, and extended shelf life. By freezing at –35°C to –45°C with high-speed airflow, ice crystals remain microscopic, preventing cell damage and preserving texture, flavor, and nutritional value.
Temperature Range: –35°C to –45°C
Air Velocity: 3–5 m/s for uniform cooling
Humidity Control: 85–90% to minimize dehydration
Construction: Food-grade stainless steel interior
Insulation: High-density polyurethane panels
Door System: Heavy-duty insulated doors with tight sealing
Capacity: Customizable according to product type and daily output
Meat & Poultry Processing: Rapid freezing to maintain freshness and prevent bacterial growth.
Seafood Industry: Immediate freezing after catch for export and long-term storage.
Bakery & Ready Meals: Preserve product structure, taste, and appearance.
Fruits & Vegetables: Lock in vitamins and color right after harvest.
Dairy Products: Ice cream, butter, and other dairy products preservation.
Pharmaceuticals & Medical Use: Plasma freezing, biological sample preservation.
Maintains product freshness and quality
Prevents microbial growth
Minimizes drip loss during thawing
Complies with international food safety standards
Suitable for export requirements
Product Loading – Fresh products are placed on racks or trolleys with proper spacing.
Rapid Air Cooling – High-speed fans circulate sub-zero air across all surfaces.
Core Temperature Drop – Product core temperature is lowered to –18°C in a short time.
Cold Storage Transfer – Products are moved to long-term cold rooms for storage.
