Blast freezing tunnel

Freezing is one of the most widely used methods for preserving food quality. In general, freezing is carried out by quick freezing or slow freezing. When rapid freezing is required, a Blast Blast freezing tunnel is used—a type of industrial cold storage. Quick freezing helps prevent spoilage while preserving taste, texture, and nutritional value.

 The principle of a Blast Blast freezing tunnel is to pass food through a stream of cold air. Forced-convection heat transfer sharply increases the rate of temperature drop and freezes the product. Freezing speed is critical because food texture quality depends on how fast freezing occurs. Slow freezing forms larger ice crystals in the product matrix and damages texture.

Blast Blast freezing tunnel cooling capacity is typically about −30°C to −60°C. Tunnels can freeze fruit, vegetables, meat, poultry, ice cream, juices, fish, shrimp, and other seafood with minimal quality loss.

Blast Blast freezing tunnels are available in several designs. Air-blast and contact Blast Blast freezing tunnels are common types. In air-blast tunnels, fans blow cold air over the product to freeze it. In contact tunnels, product is immersed in liquid nitrogen for instant freezing. Quick-freezing lines are also classified as linear or spiral tunnels. Many tunnels use a conveyor belt and are widely used on food production lines. Linear tunnels can reach capacities up to 12 tonnes per hour; spiral tunnels up to about 3 tonnes per hour.

Blast Blast freezing tunnel equipment is similar to cold room equipment and includes compressor, evaporator, condenser, expansion valve, and electrical panel. Control equipment differs somewhat from standard cold rooms.

Building a Blast Blast freezing tunnel requires different equipment depending on capacity and project goals. Blast Blast freezing tunnel pricing is estimated by Behsarma specialists. Contact us for advice on Blast Blast freezing tunnel installation or cold storage projects.