Chilled storage cold room
Positive-temperature cold rooms that keep products at 0 to +10 °C without freezing them; turnkey for fruit and vegetables, dairy, delicatessen and pharmaceuticals.
Blast chiller and blast freezer room
Blast rooms that quickly freeze meat, fish, ready meals and pastries at −35 to −45 °C, preserving the texture and freshness of the product.
Highlights
- −35 … −45 °C operating temperature; the core temperature drops quickly
- Evaporators with wide fin spacing and an air velocity of about 5 m/s
- High-capacity unit; two-stage reciprocating or screw compressor
- 180–200 mm panel insulation, floor included
- 400 kg – 10 tonnes capacity per cycle
- Typical cycle of 8–12 hours depending on the product
- Blast freezing recipes programmable by product group
- Temperature-time log and HACCP report for every cycle
Applications
- Meat and poultry processing plants
- Fish and seafood
- Dough and bakery products
- Ready meals and catering
- Ice cream and dessert production
- Fruit and vegetables before IQF
The aim of blast chilling and blast freezing is to bring the product's core temperature down in the shortest possible time. In a product that freezes quickly, the ice crystals stay small; when it thaws, the product keeps its texture, water-holding capacity and flavour. In a product that freezes slowly, large crystals form and the texture breaks down; the difference shows directly in the quality of the product.
Room and air distribution
Evaporators with high air velocity and wide fin spacing are installed in the room; air at about 5 m/s flows between the products on the racks. Racks and trolleys are arranged so as not to block this flow. The walls, ceiling and floor use 180–200 mm panels; this thickness prevents condensation on the surface even at −40 °C.
Refrigeration unit and capacity
These temperatures cannot be reached with a single-stage cycle; the high-capacity unit uses two-stage reciprocating or screw compressors. The room is sized for the amount of product to be blast frozen in one cycle and the target time: from 400 kg to 10 tonnes per cycle. The typical cycle time is 8–12 hours, depending on the product.
Recipes and records
A separate blast freezing recipe can be programmed for each product group. In every cycle, the temperature curve over time is recorded; the records can be presented in HACCP inspections and customer audits alike. The table below shows the typical range; the room size and the refrigeration unit are calculated for each project and quoted.
Technical data
| Room temperature (°C) | −35 … −45 |
|---|---|
| Capacity per cycle | 400 kg – 10,000 kg / cycle |
| Typical cycle time | 8 – 12 h (depending on the product) |
| Air velocity | ≈ 5 m/s |
| Panel | PUR / PIR, 180 – 200 mm, insulated floor |
| Refrigeration unit | Two-stage reciprocating or screw compressor |
| Evaporator | High air velocity, wide fin spacing |
| Refrigerant | R449A / R452A; CO₂ or ammonia in large plants |
| Door | Heated gasket, sliding or hinged |
| Control | Programmable recipes, temperature-time log, HACCP report |
| Power supply | 380 V / 3 phase |
Request a quote for this product
Tell us the model and the project; we will help you choose the right capacity.
After installation, this product is serviced and maintained by our group company Aktek Elektromekanik. Service by Aktek Elektromekanik
Other products in this group
Industrial refrigeration
Frozen storage cold room
Turnkey storage rooms at −18 to −25 °C for meat, fish and frozen food: thick panels, floor insulation, heated door.