Blast freezing is when produce or goods are taken from room temperature to freezing temperatures in a very short time, in most cases within 4-8 hours. In rare cases, products are not frozen but chilled quickly, this process is known as flash/blast cooling or chilling. In those special cases, produce is kept above freezing. The principle is the same, they are cooled in a short time.
You must contact a refrigeration specialist to guide you. Many variables need to be calculated. Be prepared to answer the following what products you planning to cool, incoming product temperature, how many tons of product are required, your location and weather, and your temperature requirement and time.
The refrigeration specialist will calculate the load and suggest the best machines to use.
Blast Freezing machines normally include floor-mounted air coolers and a 2-stage refrigeration system. However there are many many systems for this application, and an experienced refrigeration engineer would guide and advise you.
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