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For seafood IQF evaporators, fin spacing is typically 8–16 mm (standard) and up to 20–30 mm for high-humidity, heavy-frosting applications. Variable fin pitch (wider at inlet, narrower at outlet) is widely used to balance heat transfer and frost resistance.
Seafood Type / IQF System | Typical Fin Spacing | Notes |
|---|---|---|
General seafood (shrimp, fish fillets, scallops) | 10–12 mm | Most common for tunnel/spiral IQF |
High-moisture seafood (squid, mussels, wet fish) | 12–16 mm | Wider spacing to resist rapid frosting |
Impingement / high-velocity IQF | 8–10 mm | Higher heat transfer, frequent defrost |
Heavy-frosting / long-run designs | 16–20 mm (inlet) / 10 mm (outlet) | Variable pitch (graduated) |
Custom heavy-duty | Up to 30 mm | For extreme moisture/icing |
Key Design Principles
Temperature rule: Lower freezing temp → wider fin spacing (seafood IQF ≈ -30 to -40°C).
Moisture sensitivity: Seafood releases large amounts of water vapor → wider spacing prevents rapid blockage.
Variable pitch: Inlet side (wider, e.g., 20 mm) → outlet side (narrower, e.g., 10 mm) for uniform frosting and longer runtime.
Materials: Stainless steel/aluminum fins with corrosion-resistant coatings for seafood processing environments.
Common Industry Specifications
Fixed pitch: 10 mm, 12 mm (most widely used).
Variable pitch: 20–10 mm, 18–9 mm, 16–8 mm.
Custom: 4–30 mm (OEM per product and capacity).
