I was introduced to this technology about 7 years ago at a Food Trade Show in Singapore.... at that time, the domestic Blast Freezers still cost an arm and half a leg.

With the passing of the years, Im assuming that there are slowly some domestic (or semi-professional) options that can still be part of a high-end home kitchen are more 'reasonably' priced.... any Foodie FTer have one of these at home and use it regularly...???