Freezing in homogeneous mass or "block
freezing," such as in two-kilo or five-pound boxes of shrimp, is relatively low
in cost. When product is individually frozen, commonly known as I.Q.F.
freezing, this value-added process is more labor intensive and requires
costlier freezing equipment. Large items such as chicken parts, or
hamburger patties work well in spiral freezers with mechanical refrigeration
systems. Cryogenic freezing systems, which usually employ liquid nitrogen
or COČ gas are also very effective, but due to the high cost of the gas, are
usually limited to high dollar product.
Quick freezing of food pieces
individually, or I.Q.F. Freezing in mechanical freezers, of items such as cut
broccoli and cauliflower, peas, diced vegetables, berries, etc. presents a
variety of problems. The quantity to be frozen in pound per hour of
different varieties is dependent upon the specific heat of the product, the size
and shape, the temperature when entering the freezer and the free water content.
In order to attain some degree of efficiency in mechanical freezers, a
combination of three major processes is necessary to effect instant
crust-freezing of the product, so that the articles will not stick together or
stick to their conveyance. These processes are:
These three processes are augmented and
rendered more efficient by use of proper variable speed conveyance in even
distribution across the in-feed conveyer, with shakers or other means, and
de-watering devices to control free water content.
The purpose of these processes is to
instantly crust-free the product as it enters in the initial freezing phase in a
single layer. As this is accomplished (so that the articles do not stick),
they are then conveyed to the second phase where they may be several inches
thick, while still in a low temperature air-blast. The product is then in
a state known a "deep fluidization." This final phase freezes the product
totally, where it may be packaged, stick-free like "marbles in a sack."
The variety of products to be frozen
requires selection of the proper freezing system for each category of products.
The selection must be based upon the specific heat of the product, the size and
shape, the water content and free water, as well as the entering temperature,
and the pounds per hour the customer wants to freeze. The systems range
from holding freezers to blast freezers, and to several types of I.Q.F.
Freezing systems for particular operations
require consultation to be sure that there is a balance between amount of
product to be frozen and the cost of the equipment. Some flexibility
should be considered so that the bulk of your product can be frozen with a
minimum equipment investment and consideration given to the growth of production
The self-contained skid mounted
construction allows Food Plant Modulars to be used in existing buildings,
new facilities, placed on simple outside foundations as standalone structures or onboard
ships. Our modulars provide efficient use of floor space, flexibility, and offer
cost-effective and reliable solutions to the needs of growing companies, seasonal
production, test market products, and are ideal for new product development. Food
Plant Modulars require no special floor preparation, therefore, changes to a
facility's layout and work flow are easily accomplished by simply moving the modulars to a
new position, inside or outside the plant.
Food Plant Modulars are shipped anywhere in the world, without any
other crating cost. They are in fact, their own container.
Food Plant Modulars' quality construction provides
a versatile, cost-effective, low maintenance and energy efficient solution that lowers
overall production costs.
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Our usual terms for
our specialized mechanical and refrigeration systems are: