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Category: Cold Rooms

Cold Rooms are essential solutions for preserving the freshness, safety, and quality of perishable products. Tunelgroup offers a wide range of high-performance cold rooms designed for different industries such as food processing, pharmaceuticals, flowers, meat, poultry, fish, fruits, vegetables, dairy, and bakery. Our cold rooms are manufactured with advanced insulation panels, durable doors, and reliable refrigeration units, ensuring maximum efficiency and energy savings.

With a modular design, easy installation, and customizable sizes, Tunelgroup cold rooms provide flexible storage options for businesses of all scales — from supermarkets and restaurants to industrial facilities and logistics companies. We combine innovation, sustainability, and international standards to deliver reliable cold storage solutions that protect your products and support your growth.

Blast Freezer for Ice Cream: 12 Essential Hardening Rules

Blast Freezer for Ice Cream with packaged ice cream tubs on stainless-steel trolleys and industrial evaporators

Blast Freezer for Ice Cream: Temperature Stability and Product Hardening Blast Freezer for Ice Cream systems rapidly harden partially frozen products after filling or forming. University guidance describes hardening air at approximately −30°C to −40°C. The product endpoint and storage conditions must be specified separately for the recipe, package and production duty. University of Guelph: […]

Blast Freezer for Fruits and Vegetables: 12 Quality Rules

Blast Freezer for Fruits and Vegetables with separate trays of prepared berries, mango cubes and blanched vegetables

Blast Freezer for Fruits and Vegetables: Quality, Texture and Packaging Blast Freezer for Fruits and Vegetables systems use rapidly circulating cold air to freeze prepared produce under controlled conditions. Successful processing combines suitable raw materials, product-specific pretreatment, uniform loading and protective packaging. The aim is to preserve usable quality for the intended application; fresh texture […]

Blast Freezer for Prepared Foods: 12 Essential Rules

Industrial Blast Freezer for Prepared Foods with stainless-steel trolleys carrying shallow trays of cooked ready meals

Blast Freezer for Bakery Products: 12 Quality Rules Blast Freezer for Poultry: Capacity, Airflow and Hygiene Requirements Blast Freezer for Poultry systems rapidly freeze chicken, turkey and other poultry using forced circulation of very cold air. Approximately −30°C to −40°C is a preliminary engineering range drawn from FAO’s general meat-freezing guidance, not a universal poultry […]

Blast Freezer for Bakery Products: 12 Quality Rules

Industrial Blast Freezer for Bakery Products with stainless-steel trolleys carrying shaped dough and unbaked croissants

Blast Freezer for Bakery Products: 12 Quality Rules Blast Freezer for Poultry: Capacity, Airflow and Hygiene Requirements Blast Freezer for Poultry systems rapidly freeze chicken, turkey and other poultry using forced circulation of very cold air. Approximately −30°C to −40°C is a preliminary engineering range drawn from FAO’s general meat-freezing guidance, not a universal poultry […]

Blast Freezer for Poultry: Capacity, Airflow and Hygiene Requirements

Illustrative Blast Freezer for Poultry with packaged whole chickens, poultry portions and industrial refrigeration equipment.

Blast Freezer for Poultry: Capacity, Airflow and Hygiene Requirements Blast Freezer for Poultry systems rapidly freeze chicken, turkey and other poultry using forced circulation of very cold air. Approximately −30°C to −40°C is a preliminary engineering range drawn from FAO’s general meat-freezing guidance, not a universal poultry setpoint. The final design must match product size, […]

Blast Freezer for Seafood: Rapid Freezing of Fish, Shrimp and Shellfish

Illustrative Blast Freezer for Seafood with fish fillets and shrimp on separate stainless-steel tray racks.

Blast Freezer for Seafood: Rapid Freezing of Fish, Shrimp and Shellfish Technical reviewer: Hamza ILIMAN — Project CoordinatorLast updated: September 10, 2026 Blast Freezer for Seafood systems rapidly freeze fish, shrimp and processed shellfish using forced cold air. FAO gives batch-freezer air references of −35°C to −37°C and continuous-system references of −35°C to −40°C. These […]

Blast Freezer for Meat: Temperature, Freezing Time and Product Quality

Blast Freezer for Meat with packaged red meat, shock evaporators and controlled airflow

Blast Freezer for Meat: Temperature, Freezing Time and Product Quality Prepared by: Hamza IlımanTechnical review: Ahmet ILIMAN — Project CoordinatorLast updated: September 9, 2026 Blast Freezer for Meat applications commonly use high-velocity air at approximately −30°C to −40°C to freeze red meat rapidly. For quick-frozen products, the process should be validated according to the temperature […]

Blast Freezer Temperature Guide: Recommended Settings for Different Products

Blast Freezer Temperature Guide with industrial evaporators, frozen food pallets and core temperature monitoring

Blast Freezer Temperature Guide: Recommended Settings for Different Products Prepared by: Hamza IlımanTechnical review: Ahmet ILIMAN — Project CoordinatorLast updated: September 9, 2026 Blast Freezer Temperature Guide: for many commercial mechanical air-blast applications, a preliminary room-air range of approximately −30°C to −40°C is used to freeze food rapidly, while the product is commonly accepted only […]

Blast Freezer Capacity Calculation: Product Load, Freezing Time and Airflow

Blast Freezer Capacity Calculation with industrial evaporators, palletized meat and core temperature monitoring

Blast Freezer Capacity Calculation: Product Load, Freezing Time and Airflow Prepared by: Hamza IlımanTechnical review: Ahmet ILIMAN — Project CoordinatorLast updated: September 8, 2026 Blast Freezer Capacity Calculation begins with the mass of product loaded per batch, its entry temperature, the required final core temperature and the available freezing time. The product load must include […]

Blast Freezer vs Freezer Room: 9 Critical Differences

Blast Freezer vs Freezer Room comparison showing rapid freezing and frozen storage systems

Blast Freezer vs Freezer Room: 9 Critical Differences Prepared by: Hamza IlımanTechnical review: Ahmet ILIMAN — Project CoordinatorLast updated: September 8, 2026 Blast Freezer vs Freezer Room is not simply a comparison between two low-temperature spaces. A blast freezer rapidly removes sensible and latent heat from warm or chilled food so the product reaches a […]