Technology Showcase

Freezing & Chilling Equipment

May 12, 2014


Ideal for ground meat, poultry or seafood, the patented ACCU-CHILL bottom-injection (BI) chilling system from Linde chills proteins from the bottom of mixers/blenders with cryogenic efficiency and precision. Temperature can be controlled within ±1º F, helping to ensure consistent product quality and repeatable mixing and forming operations. The BI system can use either liquid CO2 or liquid nitrogen, and can be retrofitted to existing mixers.
Linde, LLC


IQF Frost’s OctoFrost is a compact, high-performance individually quick frozen freezer that supports modern green thinking and is designed to lower consumption of power, electricity and water. The highly efficient technology boosts aerodynamics that prevents dehydration and snow formation losses during production. It also provides perfect separation of product with excellent appearance. The state-of-the-art design features removable bedplates that are used to transport product inside the freezer. All corners are rounded to prevent bacteria and listeria buildup in dark, deep corners. The entire side of the freezer automatically opens up during cleaning and offers total accessibility to all interiors from all angels.     
IQF Frost Inc.


The IQF meat tunnel freezer from Advanced Food Equipment uses state-of-the-art technology that provides more efficient freezing for both cooked and raw meat products. It can freeze up to 10,000 pounds per hour while the site-built tunnel freezer can freeze over 15,000 pounds per hour. Plus, the IQF “hybrid” tunnel freezer is said to be the most energy-efficient tunnel freezer in the industry. Designed for fruit and vegetable processing, it uses 25-30% less energy than other tunnel designs and is available with stainless-steel enclosures and continuous welded seams both inside and out.
Advanced Food Equipment, LLC


JBT FoodTech developed the high-hygiene (HH) single-piece extruded evaporator coil. With the removal of all crevices or overlapping surfaces, the patented HH coil eliminates harboring areas and complies with 3-A Sanitary Design standards. The HH coil delivers a high heat transfer rate, saving valuable factory floor space. It also significantly improves food safety by reducing processors’ sanitation efforts and chemical usage.
JBT FoodTech


Praxair’s newest tunnel freezing system—the Praxair ColdFront cryo-saver tunnel—employs advanced technologies that allow processors to freeze more economically in the same footprint of a traditional cryogenic tunnel system. The entrance and exit are uniquely positioned to prevent room air from infiltrating into the freezer, resulting in a net effect of up to 15% savings in operating costs, depending on the production parameters. Plus, the freezer enclosure is designed to meet the new USDA sanitation standards.
Praxair Inc.


CES developed a CO2 tunnel that is both cleanable at a microbiological level and safe enough to meet any production floor specifications. To meet AMI sanitary standards, all surfaces are finished to 16 Ra and all welds are continuous, smooth and polished. To eliminate pooling and allow for self-draining, there are no horizontal surfaces in the product zone. The UHMW belt supports and FDA-approved silicone gasket material are compatible with the product, environment and cleaning chemicals. Finally, standoffs and the company’s signature top lifting design allow for easy access to locations where disassembly is not possible.
CES Group

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