ArcticBlast | A new dimension to portable cold storage
blast freezing or rapid chilling
ArcticBlast 5, maximum effect approx. 76.000 Kcal/hr. or in excess of 300.000 btu/hr.
The combination of airflow and effect determine the speed at which produce transfers heat to the passing air. Realisable air flow is determined by the static pressure and power supply. 60 Hz power increases the air flow by more than 10% compared with 50 Hz. On the basis of averages the air flow with high fan speed is more than 20.000 m3 per hour. At low fan speed (from minus 5oC) the air flow 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 10m2
The temperature reduction zone of a ArcticBlast 5.2 is more than 60 m2 – with pallet footprints of 1.2 m2 (UK) and 0.96 m2 (EU) the realistic pallet capacity, including free space for air circulation, is 35-40 x UK pallets or 40-45 EU pallets.
Smaller ArcticBlast sizes/ lower effect models are available. For 3 pallets a standard ArcticStore 10’ will work quite well with rapid chilling and even blast freezing small volumes.
Need blast freezing or rapid chilling?
SuperStores are now available as dedicated blast freezers/rapid chillers. ArcticBlast 5 model will freeze 20T meat in less than 24 hours or chill fruit and produce in no time. ArcticBlast is available as stand alone or integrated in a storage SuperStore facility.
Rapid chilling – fruit and vegetables:
Calculated on average values 20.000 KG of fruit or vegetables will reduce by 1oC each 20 minutes or be cooled to +5oC core temperature from 30oC 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 (+5oC) of high % fat beef will be frozen to -18oC 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 +5oC to core temperature of -18oC.