A blast freezer is used in the food sector to quickly freeze freshly cooked, baked or steamed products. It is applied to products such as pre- baked chips that come straight from the oil at 185°C and is brought to a core temperature of -24°C as quickly as possible.
Due to the fast cooling, freezing, the lifespan of the products is extended and bacteria are killed. This is essential in the modern-day food chain where 24/7 delivery has become the norm. Nowadays, the market is a global market where deep-frozen products and complete meals have to be available at every moment of the day.
In order to quickly reach a temperature of -24°C, the temperature in the blast freezer is set at -42°C. Moisture, condensation and air from outside the freezer have to be limited to a minimum during this accelerated cooling process. This requires a lot from the walls and doors in the freezer.
A regular freezer door is 120 mm thick, but a blast freezer door has a standard thickness of 170 mm. Additionally, the cooling equipment and ventilators of the freezers are heavier.