Freezing and thawing of food stuff is often an important as well ass a critical process in the value chain of food processing companies. Especially freezing is often a major cost driver but both processes highly influence the product quality of the frozen or thawed product.
Even though the food industry generally is highly effective, the processes of freezing and thawing often gets low attention. Often we meet situations or questions from end users which indicate a lack of focus to this important process.
Meat, Ice-crystalines and freezing-time
Blast- / shock-freezing
Factors influencing freezing time
Open profile freezer spacers™As airflow will always chose the path with least resistance the cooled air must be ”forced” not only in-between the stacked layers of products but also in-between the pallets. Hence the location of the pallets in the blast freezing chamber and the use of open-profile freezer spacers™ in-between the stacked box-layers is of utmost importance for the total freezing efficiency. The use of open profile freezer Spacers™ allow a high airflow is therefore one of the most profitable investments you can do in order to reduce energy costs, increase efficiency and improve product quality. Freezer spacers are offered in a variety of designs and materials. The more open profiled a spacer is the more airflow is allowed through the spacer and as such the shorter the freezing time. In short a reduced freezing time leads to;
- Reduced use of energy and as such cost savings
- Faster flow and as such better utilization of existing freezing facilities
- Increased product quality including reduced drip-losses.