Portable rapid chilling and blast freezing.
Chill or freeze fish, meat and many other products. 3 sizes to suit many applications.

ArcticBlast 5, maximum effect approx. 76.000 Kcal/hr. or in excess of 300.000 btu/hr.

The combination of airflow and effect determines the speed at which produce transfers heat to the passing air. Realisable airflow is determined by the static pressure and power supply. 60 Hz power increases the airflow by more than 10% compared with 50 Hz. On the basis of averages, the airflow with high fan speed is more than 20.000 m³ per hour - with TITAN software high fan speed can be maintained at all times. With low fan speed (from minus 5°C) the airflow 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 10' 5m²/10m³ to 40' 20m²/40m³

The temperature reduction zone of an ArcticBlast 5 is more than 20 m² – with pallet footprints of 1.2 m² (UK) and 0.96 m² (EU) the realistic pallet/cage capacity for fastest results, including free space for air circulation, is max. 14 EU pallets. Similarly we recommend 7 EU pallets in an ArcticBlast 2.

Smaller ArcticBlast sizes/ lower effect models are available. For up to  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 1°C every 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 a 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 airflow
• Average maximum distance for air circulation in ArcticBlast2/5 models is approx. 6 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.

Tempering

With ArcticBlast you can also perform tempering. With standard heaters, an ArcticBlast 5.1 will deliver a 26,25KW effect. 20.000 KG of ham would be tempered from -18°C to +2°C in approx. 49 hours. The 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.