Spinning at up to 2,000 rpm, high-speed deli-log slicers can be optimized for high repeatability with crust-freezing know-how and high-efficiency cryogenic freezers from the Linde Group, Munich.
Less-than-perfect slicing can affect stacking of slices as well as create “strings” and other hangups that add to product losses and slow production, resulting in revenue losses. While properly maintained blades and slicers are essential to speed, further productivity gains are possible by crust-freezing deli logs prior to slicing. The Linde Food Team works with beef, poultry and pork processors to define the ideal crust-freezing temperature and crust-freeze depth to match the slicing operation.
Linde worked with West Liberty Foods, West Liberty, Iowa, to achieve more uniform core-to-crust temperatures on ham logs with the Cryoline MT tunnel freezer. The result was high slicing repeatability on a new high-speed slicer. The hygienic, inline tunnel freezer rapidly chills with either high-efficiency liquid nitrogen or liquid CO2. Hygienic design eases access for cleaning.