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For commercial and industrial refrigeration projects (cold rooms, cold stores, process cooling) — not household fridges, home freezers or appliance repair. Results are planning estimates, not engineering design or safety advice; a qualified refrigeration engineer must confirm sizing before purchase.
Short answer: an IQF line needs roughly 0.08–0.1 kW of product refrigeration per kg/h of vegetables, plus 25–35% for fans, belt and defrost. Enter your product and throughput to size the line before asking suppliers for proposals.
For equipment cost, use the blast freezer cost calculator; for the storage room after freezing, use the cold warehouse capacity planner.
Include these figures in your RFQ so IQF suppliers can quote the same duty and product specification.
ColdMatch Group is a supplier-neutral procurement platform — not a manufacturer, contractor or lender.
Estimates Only: This calculator is provided for general informational purposes only. Results are approximate and may contain errors, omissions, or outdated information. They do not constitute legal, financial, engineering, tax, technical, or professional advice. Users are solely responsible for independently verifying all calculations, specifications, prices, regulations, and requirements with qualified professionals before making any decisions. By using this calculator, you acknowledge that the website owners, operators, and affiliates accept no responsibility or liability for any loss, damage, or decisions resulting from its use.
Throughput may be entered as kg/h or lb/h and temperature as °C or °F; the model calculates from canonical kg/h and °C.
An IQF vegetable line freezes 2,000 kg/h for 16 hours/day with product entering at 15 °C.
Preliminary duty: about 238 kW for 32 t/day; the tool also reports its product-specific dwell-time assumption.
Illustrative planning result only. Confirm the final design, duty, equipment selection and performance with a qualified refrigeration engineer and supplier quotation.
Duty (kW) = throughput (kg/s) × heat to remove per kg (kJ/kg). The heat covers cooling to the freezing point, latent heat of the water in the product and sub-cooling to about −18 °C core. A 25–35% allowance is then added for fans, belt, defrost and infiltration.
Small free-flowing products such as peas, diced vegetables and berries usually suit fluidised-bed tunnels. Shrimp and small portions often use straight-belt or impingement freezers. Larger portions, poultry and ready meals typically need the longer dwell time of a spiral freezer.
No. It is a preliminary sizing for your RFQ. Suppliers confirm duty, evaporating temperature, belt area and refrigerant after reviewing product data, infeed conditions and site utilities.
Send your requirements. A ColdMatch specialist reviews every request, prepares a brief and introduces qualified suppliers — free for qualified buyers.
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Your size, cost and load inputs are copied into the quote form, so you don't type them twice. Nothing is sent until you review and submit.
