Tunnel Freezer | High-volume IQF production (dumplings, meatballs) | 304-grade stainless steel (FDA compliant, corrosion-resistant); 5000 units/hour (ISO 9001 certified, ▲1000 over industry standard 4000 units/hour) | ▲2-year warranty on parts (1 year longer than industry standard 1-year warranty); Minimal product damage due to gentle airflow | High upfront cost; requires dedicated floor space |
Spiral Freezer | Moderate-volume continuous freezing (fish fillets) | Vertical spiral design (▲30% smaller footprint than tunnel freezers); -35°C (▲5°C colder than batch freezers) | Space-efficient for medium-scale operations; Consistent product quality | Lower throughput (3000 units/hour vs. tunnel’s 5000); Higher energy use |
Batch Freezer | Small-batch processing (bakery goods) | Load/unload system; -20°C to -30°C (ideal for short-term freezing) | Flexible for variable batch sizes; Lower initial cost | Slower processing (1000 units/hour); Not suited for high-volume lines |
Cryogenic Freezer | Ultra-rapid freezing (seafood, fruits) | Achieves -50°C in 10 minutes (▲10°C faster than standard); Uses liquid nitrogen (ISO 14175 compliant) | Preserves texture/flavor; Minimal ice crystal formation | High operating costs; Requires cryogen supply and safety protocols |
Blast Freezer | Commercial kitchens/restaurants | Forced-air cooling (-25°C to -30°C); Compact chamber design (▲50% smaller than industrial models) | Versatile for small-scale use; Quick setup | Limited capacity (200 units/hour); Manual loading required |
Plate Freezer | Direct-contact freezing (fish, meat) | Stainless steel plates (▲20% faster heat transfer than air-based systems); -25°C to -40°C | High-quality preservation; Energy-efficient for solid products | Limited to flat/solid items; Requires frequent plate maintenance |