Industrial Blast Freezer
The BLF-001 industrial blast freezer rapidly freezes meat, seafood, poultry, and prepared foods to -35°C core temperature in 4-6 hours — preserving cell structure, moisture, and fl…
Feature
- BLF-101 Compact — 100 kg/batch: Restaurants, hotels, butcher shops. 100 kg/batch, 1.2×0.9 m footprint.
- BLF-001 Standard — 300 kg/batch: 300 kg/batch, ASPERA compressor, 120 mm PU insulation. Standard for mid-scale plants.
- BLF-201 Industrial — 1,000 kg/batch: 1,000 kg/batch, dual ASPERA compressor, 3 m x 1.8 m x 2.4 m chamber.
- Typical values throughout — configured to your line requirements.
Sample
Sample output from the Industrial Blast Freezer. Ask us for real production photos matched to your exact product and capacity.
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The BLF-001 industrial blast freezer rapidly freezes meat, seafood, poultry, and prepared foods to -35°C core temperature in 4-6 hours — preserving cell structure, moisture, and flavor. Italian ASPERA compressor, dual cooling system, 120 mm PU insulation.
Model Range
| Model | Capacity | Configuration |
|---|---|---|
| BLF-101 Compact | 100 kg/batch | Restaurants, hotels, butcher shops. 100 kg/batch, 1.2×0.9 m footprint. |
| BLF-001 Standard | 300 kg/batch | 300 kg/batch, ASPERA compressor, 120 mm PU insulation. Standard for mid-scale plants. |
| BLF-201 Industrial | 1,000 kg/batch | 1,000 kg/batch, dual ASPERA compressor, 3 m x 1.8 m x 2.4 m chamber. |
Typical values — each model is configured to your product, cut size, and line speed.
Where It's Used
Frozen food plants and meat processors freezing cuts, formed products, and packaged goods fast to protect texture. For the full range, see the processing hub.
FAQ
Freezing capacity is batch size times cycles, not chamber volume alone. The compact unit freezes 100 kg per batch on casters, the standard unit 300 kg, and the industrial unit 1,000 kg per batch with dual compressors and a 3 by 1.8 by 2.4 m chamber. Take your daily tonnage, divide by achievable cycles per day, and the right model falls out.
Blast freezing pulls product down fast, reaching -18°C core in roughly 4 to 6 hours, which protects cell structure, moisture, and texture. Cold storage only holds product at -18°C, it cannot freeze it well. The standard pattern is blast freeze first, then transfer to the holding room to free the chamber for the next batch.
Look at airflow first. The spec calls for a level floor and 400 mm clearance on all sides, and product packed tight or stacked against walls blocks the air path. Overloaded batches and uncovered warm product also extend cycle times. If clearance and loading are right and cycles still drift, have the refrigeration circuit checked at the next service.
R404A is the standard charge, with R448A, R449A, and R744 CO2 options for markets phasing down high-GWP gases. The right choice depends on your local regulations and service network, since a refrigerant nobody nearby can service is a liability. Tell us the destination country and we quote the appropriate configuration.
Yes. Frozen dumplings, baked goods, IQF vegetables, and cooked poultry all run through, which is why many plants use the blast freezer as the shared cold step for several lines. The compact caster-mounted model even moves between rooms. Compressors carry the standard 12-month warranty, with an extended manufacturer warranty on the Italian ASPERA units.
Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.
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