136L Liquid Immersion Blast Freezer -60℃ for Seafood
Highlights
- Ultra-low freezing temperature -60°C
- Liquid immersion freezing technology
- Rapid molecular freezing process
- Prevents ice crystal damage
- Maintains seafood freshness and nutrition
- Ideal for premium seafood processing
The BL-SOAK12K/-60 Ultra-Low Temperature Liquid Immersion Blast Freezer provides deeper freezing capability with temperatures reaching -60°C. Designed for high-value seafood and premium aquatic products, this system rapidly freezes food through full immersion in freezing liquid, enabling extremely fast heat transfer.
The ultra-low temperature freezing process minimizes structural damage and prevents dehydration, ensuring the product maintains optimal freshness and texture after thawing.
Highlights
• Ultra-low freezing temperature -60°C
• Liquid immersion freezing technology
• Rapid molecular freezing process
• Prevents ice crystal damage
• Maintains seafood freshness and nutrition
• Ideal for premium seafood processing
Specifications
| Model | BL-SOAK12K/-60 |
|---|---|
| Product Name | Liquid Immersion Blast Freezer |
| Dimension (mm) | 930 × 870 × 1200 |
| Voltage | 380V / 3N~ / 50Hz |
| Power | 5200W |
| Freezing Capacity | 35 kg/h |
| Volume | 136 L |
| Effective Freezing Volume | 87 L (645 × 450 × 300 mm) |
| Temperature Range | +3°C to -60°C |
| Cooling Type | Fluid circulation direct cooling |
| Refrigerant | R404a / R23 |
| Net Weight | 180 kg |
Applications
• Premium seafood processing
• High-end sashimi suppliers
• Tuna and salmon freezing
• Export seafood factories
• Deep-freezing food laboratories
FAQ
Q1: Why choose -60°C freezing?
Lower temperatures freeze food faster and further reduce cell damage.
Q2: What products benefit most from ultra-low freezing?
High-value seafood such as tuna, salmon, lobster, and sashimi-grade fish.
Q3: What refrigerants are used?
This model uses a dual refrigerant system (R404a / R23) for ultra-low temperatures.
