What's the best temperture for fish quick freezing room?

What’s the best temperature for fish blast freezer room, quick freezing room.

Common Temperatures for Industrial Quick Freezing:

Most fish require a quick-freezing temperature between -30°C and -35°C.

For fish that require high quality and avoid cell damage (such as high-end export fish and sashimi fish), -35°C or lower is typically used.

For general frozen fish, -30°C is sufficient for rapid freezing while maintaining quality.

Principle:

The lower the temperature, the faster the water in the fish crystallizes, the smaller the crystals, which minimizes tissue damage and reduces juice loss after thawing.

-30°C is the standard temperature for most commercial quick-frozen fish, while -35°C is often used for premium products or when quick freezing times are required.

Here's a diagram of a fish freezing curve:

 The blue curve shows the decrease in the fish's core temperature over time.

 The orange area represents the maximum ice crystal formation zone (-1°C to -5°C), which must be passed quickly.

    The red dashed line shows the ice crystal formation rate, which increases rapidly when entering the orange zone.

    The gray dashed line (-18°C) represents the final quick-freezing target.

 Summary: 1:-30°C is a common storage temperature for general quick-frozen fish, while -35°C can be used for high-quality quick-frozen fish.

2:Fish crystallizes between -0.8°C and -5°C, with -1°C to -5°C representing the maximum ice crystal formation zone. This zone must pass quickly to preserve the fish's cellular structure and texture.