Abstract: The influence of jet-to-jet spacing, freezing air velocity and nozzle to food distance on freezing time of slab shaped food is investigated numerically using CFD (computational fluid dynamics). The jet width is 3 cm and the food length and thickness are 120 and 4 cm, respectively. An optimum jet-to-jet spacing is obtained. Continuity, momentum and energy equations were solved using Fluent 6.0 a commercial Computational Fluid Dynamics (CFD) solver. In order to model the turbulent air flow, the standard k-ω turbulence model was applied. The interaction between two jets is found to be most advantageous and the freezing air velocity, nozzle to food spacing is other important factors affecting freezing time.