Frigoscandia - IQF Continuous Blast Freezer

• Freezing of thin, flat food products such as fish fillets, seafood, and poultry portions.
• Rapid freezing of bakery items like pastries, dough sheets, and pre-baked goods.
• Processing of potato products, including chips, wedges, and formed potato items.
• Individual Quick Freezing (IQF) of fruits and vegetables to maintain quality and separation.
• High-speed freezing for ready meals components and convenience foods.

Freezing method

Impingement freezing, utilising high-velocity air jets from top and bottom.

Typical capacity

For this class of equipment, throughput can range from several hundred kilograms to several tonnes per hour, depending on product type and belt width.

Refrigerant type

Units of this type commonly use ammonia (NH3) as a primary refrigerant, as indicated by the Sabroe compressor pack.

Temperature range

Operating temperatures are typically in the range of -30°C to -40°C for effective rapid freezing.

Product suitability

Optimised for thin, flat, and relatively uniform products to ensure efficient heat transfer from both sides.

Power supply

Industrial three-phase electrical supply is required, commonly 400V, 50Hz in the UK, with significant power draw for compressors and fans.

Footprint

Continuous freezers generally require a substantial linear footprint, varying with belt length and width.

• What are the main benefits of an impingement freezer over a traditional blast freezer?

  Impingement freezers offer significantly faster freezing times due to direct, high-velocity air contact, leading to reduced dehydration and improved product quality compared to static or tunnel blast freezers.

• Is an ammonia refrigeration system safe for food processing?

• What kind of maintenance does an IQF continuous blast freezer require?

• Can this freezer handle different product thicknesses?

• What are the typical running costs compared to cryogenic freezing?

Blast freezers hold strong reputations for reliable performance in food processing operations. Buyers typically prioritise units with sturdy construction and consistent temperature control, as these directly affect product quality and shelf life. When purchasing used equipment, inspecting refrigeration systems, door seals and internal surfaces for wear is essential. Industry sentiment favours models from established manufacturers known for durability. Key strengths include rapid freezing capability, energy efficiency compared to older freezing methods, and adaptability to various food types. Proper maintenance history significantly influences buyer confidence in used units.

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