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Snow formation inside the IQF tunnel freezer is directly linked to the process of product dehydration, a natural physical and chemical process that consists in water loss through the product’s cell walls when it makes contact with the cold air flow during freezing.
For Kayem Foods Inc., a meat processor based in Chelsea, Mass., Linde installed an impingement freezer in less than a week, and essentially doubled the line’s freezing capacity in the same space.
Oxford Frozen Foods, based in Nova Scotia, is a supplier of frozen wild blueberries, exporting to the United States, Japan, Great Britain, EU and Taiwan. That’s why it installed a continuous 24/7 IQF fluidization tunnel freezer from Advanced Equipment, Inc., Canada.
Inventure Foods, Inc., Phoenix, Ariz., announced plans to install two state-of-the-art individually quick frozen (IQF) freezing tunnels for an estimated total purchase price of $3.9 million.
