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Sushi Freezers, also known as sashimi freezers or Tuna Freezers are specifically designed for freezing fish to specific temperatures. Freezing fish for raw consumption for at certain low temperatures and for certain time periods will kill any parasites that may be in the fish.
You may receive fish to your Restaurant that has already been frozen and will be needed to be stored in low temperatures immediately. Or alternatively you may receive fresh raw fish intended for Sashimi that will need to be frozen for the required food safe temperature and duration.
Raw fish can legally be served if frozen properly before hand. Sushi-grade- Freezing and storing seafood at-20°C (-4°F) or below for 7 days (total time), or freezing at-35°C (-31°F) or below until solid and storing at -35°C (-31°F) or below for 15 hours, or freezing at -35°C (-31°F) or below until solid and storing at -20°C (-4°F) or below for 24 hours.
These requirements may differ per region. Please check as per requirements with your local health authority.