Food products are directly immersed in a bath of liquid nitrogen. By immersing, the product is very quickly crusted, which eases further freezing of separate or individual products. Dependent on the nature of the product, on the size and the desired result (either crust freezing or deep freezing) the time varies from a few seconds up to one minute. An immersion freezer is used for processing assorted though chiefly small products. Applications Crust freezing or freezing throughout of bulk (free-rolling), portioned, diced, chopped products. Fast removing of product heat after cooking or baking the product before entering a conventional freezing system. Features and Benefits Both Top Loading and Front Loading (Loading Table Charging) is Possible
Uses Very Little Space
In-Line Operation
Series - P.O.D.B. (Pneumatically Operated Dropping Bottom)
- P.O.T.L. (Pneumatically Operated Top Lifting)
- H.O.T.L. (Hydraulically Operated Top Lifting)
- H.O.D.B. (Hydraulically Operated Dropping Bottom)
Types
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