Linde’s new Immersion Spiral Freezer can “change the game” for processors of meat, poultry and seafood that need to meet demands for higher production capacity, says Mark DiMaggio, head of food & beverage for Linde LLC in North America.
The new immersion spiral freezer combines the best of two cryogenic technologies. Immersion in liquid nitrogen (at -320°F) is the fastest way to crust-freeze food, while a spiral stage can freeze with a high level of consistency and efficiency in a limited floor space.
“Protein processors often call us when they’re dealing with high-volume production challenges, such as when they’re ramping up for a market expansion, or debottlenecking a plant,” says DiMaggio. “Linde Immersion Spiral Freezers are proprietarily designed to deliver a consistent freeze with high efficiency for cost-effective, high quality food production. Because our solutions offer such high throughput in a limited space, they can totally change the game in food-freezing plant productivity, and operating leverage.”
The hygienically designed Linde Immersion Spiral Freezer is a two-stage cryogenic freezer with a space-saving design that can process more than 20,000lbs per hour. The first stage applies an instant crust freeze with liquid nitrogen to maximize yield and protect surface integrity. The cold gases from the first stage travel into the second stage to maximise the use of BTUs for low operating costs.
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