Freezing
Air Blast freezer
This infusion uses a cold air system with high-powered airflow to reach extreme (-40°C). It preserves product quality, including shape, color, smell, flavor, and strength, while inhibiting bacterial growth and ensuring freshness with its internal circulation system.
Contact freezer
This freezing method involves a plate freezer in direct contact with the product block. Raw materials to be frozen are placed on shelves, with each floor acting as a cooling coil to maintain a temperature of (-40°C).
Semi-Contact freezer
The semi-contact freezer maintains a temperature of (-40°C). and freezes products indirectly. Raw materials are placed on trays or shelves, while the cooling surfaces circulate cold air or refrigerant around the product for efficient freezing.
Tunnel freezer
A tunnel freezer is a continuous freezing system with a conveyor belt running through an insulated enclosure. By rapidly exposing food products to extremely cold air or refrigerant (-40°C), it efficiently preserves their nutritional value and quality. This quick freezing process minimizes ice crystal formation, ensuring the products retain their original freshness and appearance.
