Plate freezing is an industrial rapid-freezing method that uses extremely cold metal plates to freeze food through direct contact, and it is commonly used in the food industry for seafood, meat, prepared meals, and packaged products.

Plate freezers consist of stacked horizontal or vertical aluminum or stainless steel plates chosen for their high thermal conductivity, with food placed between them so the plates press gently against the product to maximise surface contact. This direct contact allows heat to be removed much faster than in air-blast freezing systems.

A built-in refrigeration system circulates refrigerant through channels inside the plates, typically keeping them at around −40 °C or lower, and operates through four main stages: compression, condensation, expansion, and evaporation. Heat is rapidly drawn out of the food, freezing internal moisture quickly and forming smaller ice crystals that help preserve texture, flavour, and nutritional value. Modern plate freezers use sensors and automated controls to maintain stable temperatures and energy efficiency, and once the target temperature is reached, products are unloaded and the system is prepared for the next batch, making plate freezing highly valued for its speed, efficiency, compact design, and ability to preserve high product quality.