Supplier Knowledge · Blast Freezers
Blast Freezers for Seafood — Buyer's Knowledge Page
Blast freezing locks in quality and enables long-haul export. The critical KPI is time from processing to −18°C core temperature; anything above 4 hours risks quality and certification.
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Typical applications
- IQF shrimp, fish fillets, portions
- Tunnel freezing whole fish
- Plate freezing bulk blocks for further processing
Project sizes
- Small: 500–2,000 kg/hr freezing capacity
- Mid: 2–10 t/hr
- Large: 10–50+ t/hr
Selection criteria
- Freezing time to −18°C core at design product size
- kWh per ton frozen
- Refrigerant strategy (ammonia, CO₂, HFO)
- Hygienic design and CIP
Questions buyers should ask
- What is freezing time for my product size at your design conditions?
- What is dehydration loss guarantee?
- What is CIP frequency and downtime?
Common procurement mistakes
- Overloading the freezer beyond design residence time
- Ignoring dehydration loss (0.5–3% of gross weight)
RFQ recommendations
- Tender against t/hr at core temp target with dehydration limit
Related tools & guides
Calculators
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