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Air-Blast Freezer. Enclosures in which food products are exposed to high-volume air currents at subfreezing temperatures (q.v.). Their structural designs may vary from simple insulated boxlike rooms that accommodate open racks (q.v.), to straight tunnels equipped with continuous conveyors, to insulated rooms with one or two helices of endless conveyors (q.v.), and to continuous multitray systems. They all share the common feature of exposing the product to be frozen to a temperature of about -20¦F (-29¦C) and high-velocity air blasts of 600 to 700 cfm (q.v.).