If you need your product to cool or freeze rapidly, impingement freezing technology might be suitable for your food processing application.
Impingement freezing uses thousands of high velocity air jets to direct air at the top and bottom surfaces of a product. These jets of air blast away the boundary layer of air that holds heat around the product, resulting in rapid freezing speeds. In 1994, impingement technology was developed for flat products as a way of delivering the same speed and quality as cryogenic freezing but at half the cost. By 2001, the technology was being used in the processing of more than half of the frozen hamburger patties processed in the United States.