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.
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.
Maximizing Hygiene in Food Processing
December 11, 2009