Rapid Freezing Equipment – Rapid Freezing and Cooling Equipment for Seafood and Food

Rapid freezing equipment freezes food in a short time to maintain freshness and texture for a long period. Depending on freezing speed, it is divided into slow freezing and rapid freezing, and freezing speed determines quality after thawing.

Rapid freezing vs. slow freezing

In slow freezing, ice crystals grow large and pierce cell walls, and when thawed, drip or meat juice escapes through those holes, reducing texture, flavor, and weight. Rapid freezing passes through the maximum ice crystal formation zone, about -1 to -5°C, within roughly 30 minutes, creating small crystals and minimizing cell damage and drip loss.

Storage is based on a core temperature of -18°C or lower, and at this temperature microbial growth and quality deterioration are greatly suppressed. For raw materials where texture and freshness are important, such as sashimi-grade fish and seafood, freezing speed determines quality after thawing.

Spiral rapid freezing

A spiral freezer moves food on a vertical spiral conveyor, securing sufficient freezing time even in a small installation area and freezing large volumes uniformly through a continuous process.

Depending on the equipment, drying, sterilization, and freezing processes may be integrated into one system, or freezing conditions may be managed with one-touch control.

Choosing cooling and freezing equipment

Products immediately after heating or cooking must be cooled rapidly to pass quickly through the danger temperature zone where bacteria multiply actively, about 5–60°C, protecting safety and quality. In general, cooling immediately after cooking is handled with a cold-air conveyor, while long-term preservation is handled with rapid freezing.

Jepid freezing and cooling equipment includes spiral freezers that rapidly freeze in a spiral path and cold-air cooling conveyors that cool processed foods while conveying them.