· 5 min read · Sky Cold Power Team
Chiller Room vs Freezer Room vs Blast Freezer: Which One Do You Need?
Chiller rooms: fresh, not frozen
Chiller rooms typically run between about 0°C and +10°C. They are used for fresh fruit and vegetables, dairy, eggs, beverages, flowers, chocolate and many pharmaceutical products that need +2°C to +8°C. Humidity and airflow matter as much as temperature, because many fresh products lose weight and quality if they dry out.
Chiller rooms usually use thinner panels, often 75 mm to 100 mm, and less powerful refrigeration than freezers, so they are cheaper to build and run.
Freezer rooms: long-term frozen storage
Freezer rooms are designed to hold already-frozen product at around -18°C to -25°C. Seafood, meat, poultry, frozen vegetables and ready meals are common uses. They need thicker panels, heater frames on doors to prevent ice, and floor insulation to stop the ground below from freezing.
An important point: a standard freezer room is meant to keep frozen products frozen. Loading large amounts of warm product into it can overload the system and raise the temperature of everything already stored.
Blast freezers: freezing fast
Blast freezers run at -35°C or lower with powerful fans that blow very cold air across the product. They bring warm or chilled food down to frozen temperature quickly, which forms smaller ice crystals and protects texture, colour and taste. They are widely used for seafood, durian, bakery products, ready meals and ice cream.
Many businesses combine a blast freezer for freezing with a freezer room for storage. Product is blast frozen, then moved to the storage freezer where the refrigeration only needs to maintain temperature.
Choosing the right type
Ask yourself three questions: is the product fresh or frozen, does it arrive warm or already cold, and how long will it be stored? The answers usually point clearly to one type or a combination. Our engineers can recommend the right setup after understanding your process.
