Information
We launched impingement freezing in the 1990’s because food processors were looking for a cost-effective alternative to cryogenic freezing of hamburger patties. Since then we have found numerous applications for this method of fast freezing. Our impingement freezing technology utilizes thousands of high velocity jets of air directed at the top and bottom surfaces of the product. This impinging action literally blasts away the boundary layer of air resulting in extremely fast freezing times which leads to higher quality product, minimal dehydration losses, and maximum yield at a fraction of the cost of cryogenic systems.
Details
- Designed specifically for quick and complete freezing or crust freezing of thin products
- Fully modular design with pre-manufactured modules for quick installation and start-up
- Module lengths from 5500 mm (18 ft.) up to 15.312 mm (50.2 ft.) ( 1 to 3 modules)
- New! Module widths from 2600 mm (8.5 ft.) up to 4340 mm (14.2 ft.)
- Stainless steel tube and aluminum fin heat exchangers
Options:
- ADF - Air Defrost System
- Frigoscandia LVS Refrigeration™ System
- Frost Management extended run time package
- Integrated wash down system
