Details of the vessel... Preservation of the fish... Air blast freezing... Plate freezing...
Blast freezing is one of the most common types of freezing used in the seafood industry. It can be used for a variety of products and packages. Blast freezing is carried out in insulated rooms where cold air is blown over and around the product to freeze it. To make sure that the product is frozen quickly, the rate of airflow needs to be high and must flow evenly over each individual product or package. The cold air is usually around -30°C to -40°C and well-designed blast freezers can easily achieve the fast freezing required for seafood. There are 2 types of blast freezing - Continuous and Batch.
