Blast Freezing Units and Tunnels
Blast freezing units and tunnels are systems designed to rapidly cool food products to temperatures as low as -30°C to -40°C in a very short period. The main purpose is to preserve the internal structure and nutritional value of the product while preventing microbiological deterioration.
Blast Freezing Units:
These are typically cabinet-type devices used in small to medium-sized businesses for freezing limited quantities of products.
Blast Freezing Tunnels:
Preferred in large-scale production facilities, these systems allow continuous freezing of products through conveyor or moving systems.
These systems provide fast and hygienic freezing, especially for meat, fish, vegetables, fruits, and bakery products, ensuring long-term preservation. For enhanced energy efficiency, they can be equipped with modern inverter-driven compressors.
