ArcticBlast - Blast freezing and rapid chilling

23-07-2015 - 13:25

ArcticBlast 5: Fruit and vegetables heat loss approx. 1°C per 20 minutes for 20 tons. Fatty meats from +5°C to -18°C core tempertaure in around 1 hour per ton, lean meats take a little longer. Fish and shellfish are similar to meat. Smaller models for lower volumes.

Blast'nStore; Blast freezing/rapid chilling combined with SuperStore storage and holding areas. 

ArcticBlast supplies a constant air flow and chilling effect that rapidly chills and where required carries on to freeze the produce to -40°C or where you need it. ArcticBlast 5, maximum effect approx. 76.000 Kcal/hr. or in excess of 300.000 btu/hr.


The combination of airflow and effect determine the speed at which produce transfers heat to the passing air. Realisable air flow is determined by the static pressure and power supply. 60 Hz power increases the air flow by more than 10% compared with 50 Hz. On the basis of averages the air flow with high fan speed is more than 20.000 m3 per hour. At low fan speed (from minus 5°C) the air flow will reduce to approx. 10.000 m3 per hour.


What does all this technical jargon in reality mean?
In short whatever you place in an ArcticBlast 5 will chill, and if required then freeze, in accordance with another scientific equation based upon the effect above and produce temperature and the produce’s Kcal values. All produce have their individual values that influence the speed of temperature loss or chilling/freezing process.

Flexible sizes from 10m2
The temperature reduction zone of a ArcticBlast 5.2 is more than 50 m2 – with pallet footprints of 1.2 m2 (UK) and 0.96 m2 (EU) the realistic pallet capacity, including free space for air circulation, is 35-40 x UK pallets or 40-45 EU pallets.
Smaller ArcticBlast sizes/ lower effect models are available. For 3 pallets a standard ArcticStore 10’ will work quite well with rapid chilling and even blast freezing small volumes.


Rapid chilling – fruit and vegetables:
Calculated on average values 20.000 KG of fruit or vegetables will reduce by 1oC each 20 minutes or be cooled to +5°C core temperature from 30°C in approx. 8 hours.

Blast freezing meats:
Different meats also have different thermal loss values; the greater the fat % then the faster the heat loss.
Again using averages 20.000 KG at (+5°C) of high % fat beef will be frozen to -18°C core temperature in approx. 22 hours whereas lean beef requires almost 30 hours. Typically meats take between 1 hour and 1½ hours per 1.000 KG from +5°C to core temperature of -18°C.


Some more facts and figures:
• Air supply from refrigeration is at floor level – produce needs to be palletised or in cages.
• More than 80% of the blast freezer length has direct air flow
• Average maximum distance for air travel in 5.2 models is approx. 12 meters
• Fans at high speed circulate the air in the blast freezer almost 150 times per hour or approx. every 24 seconds
• ArcticBlast 5 requires 5 x 32A 380/440V 50/60 Hz power supply.


Packing density:
As with all blast freezers and rapid chillers actual performance is also determined by packing density. For the fastest results there needs to be airflow over the greatest possible surface area of the produce.

ArcticBlast ‘n Store
We also offer the combination of blast freezing (rapid chilling) and storage under 1 roof with single or multiple access doors direct from the storage area to the “blast” zone. This combination is available with the ArcticBlast 5 with from 25 m2 connected storage.

With ArcticBlast you can also perform tempering. With standard heaters an ArcticBlast 5.1 will deliver 26,25KW effect. 20.000 KG of ham would be tempered from -18oC to +2oC in approx. 49 hours. Heating effect can be increased through extended heaters and this would reduce the required time to approx. 34 hours.

Connect to a building
ArcticBlast (and Blast ‘n Store) can be connected to an existing building with a connecting tunnel. We can even install inside an existing building always provided the dimensions permit.

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