Freezing tunnels for food
What the product will be like once thawed is decided at the moment of freezing. Slowly frozen goods lose texture and water, and that cannot be repaired later.
Heinen Freezing supplies spiral and fluidised bed systems for freezing, cooling, pasteurisation and fermentation.
The choice does not depend on capacity but on whether the product is piece goods or bulk: piece goods go to spiral systems, bulk products to fluidised bed systems.
In a fluidised bed the product floats in a stream of cold air, so every piece is frozen individually and does not stick to the others, which is decisive with peas, chips, fruit and shrimp.
Rapid freezing produces fine ice crystals, and fine crystals do not tear the cell wall, so after thawing the product keeps its texture and its water.
A welded stainless steel tub, three insulated doors with contact switch and frame heating, aluminium fins and a foam pump keep hygiene at the level the food industry demands, while the PLC manages recipes and temperature trends with remote servicing.
The systems operate in the food industry, in meat processing, bakeries, fruit and vegetable processing and ready meals.