Blast freezers rapidly lower the temperature of meat and poultry products to **-35°C to -40°C**, ensuring quick freezing that preserves texture, flavor, and nutritional value while preventing bacterial growth.
Blast Freezer: Designed for rapid freezing of fresh meat and poultry in a short time (6–12 hours), achieving core temperatures of -18°C or lower.
Freezer Room: Maintains already frozen products at **-18°C to -25°C** for long-term storage.
Frozen meat and poultry should be stored consistently at **-18°C or below** to maintain product quality and meet international food safety standards.
With stable conditions, most meat and poultry products can be stored for **6–12 months** depending on product type, packaging, and handling practices.
Blue Cold provides both Ammonia (NH₃) and Freon-based systems. Ammonia is often preferred for larger industrial facilities due to higher efficiency and lower running costs, while Freon systems are suitable for smaller or medium-scale installations.
Efficient airflow ensures uniform and rapid cooling. Blue Cold blast freezers are designed with high-velocity air circulation to reduce freezing time and maintain consistent product quality.
Yes. Blue Cold designs blast freezers tailored to customer needs, ranging from small-scale units for meat shops to large industrial systems for poultry processors.
Our designs comply with global food safety and refrigeration standards. Safety features include temperature monitoring, emergency shutdown systems, and safe refrigerant handling practices.
Blue Cold uses advanced compressors, efficient evaporators, and optimized insulation to minimize power consumption, ensuring cost-effective freezing operations.
Routine maintenance includes:
* Checking refrigerant levels
* Cleaning evaporator and condenser coils
* Inspecting door seals and insulation
* Verifying fans and motors
Regular servicing ensures optimal performance and extends equipment life.
