A line of cryogenic freezers minimizes food processing hygiene risk while increasing yield and traceability.

From Linde Gases, a division of the Linde Group, Munich, the freezers will enable food processors to minimize hygiene risks in food freezing and provide a constant source of real-time data on freezer operating performance. Additionally, gas-impingement technology and individual quick-frozen handling will allow for greater product yield within the same plant footprint, improving space utilization, according to Linde.

The Cryoline freezer range is built on a common design platform. All internal surfaces within each unit are made from polyethylene or stainless steel and are sloped to prevent food adherence. Freezer frames are of tubular stainless steel to provide greater resistance to food adherence compared to flat surface designs. Running rails for the product belt, on which the food, is carried through the freezer are constructed of polyethylene and are easily removed for cleaning. Modular freezer units let processors tailor them to meet their requirements. The joints between units are fully welded, rather than designed with the more traditional bolted-joints, which can capture food particles and increase food processing hygiene risk.

Cryoline freezers offer complete traceability via a data logging system, which provides critical information on freezer performance under varying conditions. This assists food processors in assessing and segregating potential issues and helps problem prevention.

In addition, the freezer range can deliver greater product yield. The impingement freezer model has a feature that shoots high velocity gas onto the food product via hundreds of perforations in overhead stainless steel plates. This cryogenically freezes the food product in seconds versus the fan blade method, which can take several minutes. The unit also provides 100 percent cryogenic coverage of the product, generating overall increased yield.