Description
A new 40 ft blast freezer container, $11,000. Total capacity 21,800 kcal/hr (86,000 BTU/hr) at 100°F ambient — enough to take 44,000 lb of fish from 41°F to a 0°F core in about 35 hours.
A blast freezer is not a reefer with a low set point. It carries several times the refrigeration capacity per cubic foot, because its job is to remove heat from warm product fast rather than to hold cold product cold. If you are freezing fresh catch, meat or produce, this is the machine; if you are storing already-frozen stock, you are paying for capacity you will never use.
Temperature range is -40°F to 70°F. Power is the thing to plan for: the unit requires five power supplies at 460 V three-phase, or 230 V three-phase with optional transformers. Fittings include an easy-open butcher door and a flat floor, both of which matter when product is going in and out on trolleys under time pressure.
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