Sincold - Blast Freezer

Applications & Use Cases

• Rapidly cooling cooked foods to safe temperatures for storage, preventing bacterial growth.
• Freezing fresh produce, meats, and seafood quickly to preserve quality and extend shelf life.
• Preparing ingredients for further processing in bakeries, catering, and ready-meal production.
• Chilling pharmaceutical products or laboratory samples requiring precise temperature control.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 20 kg to over 200 kg per batch, depending on the model and product density.

Power supply

Blast freezers of this type typically require a three-phase electrical supply, commonly 400V, 50Hz in the UK.

Temperature range

Units are designed to rapidly reduce product core temperatures to -18°C or lower, often achieving -35°C to -40°C in the chamber.

Refrigerant type

Modern blast freezers commonly use HFC refrigerants such as R404A or R449A, though some newer units may use natural refrigerants.

Construction material

The interior and exterior are typically constructed from food-grade stainless steel for hygiene and durability.

Control system

Units commonly feature digital control panels for setting temperature, time, and managing defrost cycles.

Frequently Asked Questions

• What is the difference between a blast freezer and a standard freezer?

  A blast freezer is designed for rapid temperature reduction, freezing products much faster than a standard freezer. This minimises ice crystal formation, preserving product quality and texture.

• What does 'IPX2' signify?

• Why does this unit 'require refrigeration gas'?

• What maintenance is typically required for a blast freezer?

• Can this unit be used for both chilling and freezing?