You will only know the answer after you've tried filling your blast freezer with product
BEST advice, have the blast freezer set a meeting up with you and your boss so you can fully understand the capabilites.
If you have a blast freezer that has meat going into it at 65C and partially frozen meat, what could happen is the cooked meat ends up in the danger zone whereby you've created a microbe haven and they multiply like crazy............while you freeze it solid after the micro load is still present and will not all die off at -18C, and as soon as said product is thawed they multiply like crazy and you've made someone sick
So, you need the blast freezer company to help your company do the math on the size of the blast and how much HOT product it can take at a time
Ideally yes, product needs to be rapidly cooled, but your quality may take a hit if it goes from 65C directly into a blast...........the moisture left in it will crystalize and those crystals will cut your finished product and you will lose shelf life as a result
If i had all the money in the world, i would have double door ovens.
Push raw in side A
Push cooked out side B
side B enters directly into cooler
Cooler enters directly into blast freezer
Blast enters directly into freezer work room for boxing and storage
Door
Oven
Door
Cooler
Door
Blast Freezer
Door
Storage Freezer
You need to fully understand the hazards present with meat in order to fully understand why these steps are just as important as your cook step