Linde LLC will introduce its new CRYOLINE® CWI CRYOWAVE® impingement freeze at the International Production & Processing Expo (IPPE) in Atlanta from the 30th January to 1st February, Booth #4761.
The patent-pending cryogenic freezer utilises liquid nitrogen to crust freeze products, locking in moisture and natural food flavour. It is ideal for processing meat, poultry and seafood products, including patties and individually quick frozen (IQF) items such as sliced and diced chicken, chicken wings, meatballs, sausages and pizza toppings.
The inline CRYOLINE CWI freezer can deliver nearly three times the production rate of traditional modular cryogenic freezers, so processors can use it to boost production or save floor space. In addition, Linde’s impingement technology can significantly reduce dehydration losses, which can lead to improvements in product weight and overall yield.
Mark DiMaggio, Head of Applications & Marketing, Linde Americas, said, “This innovative design combines the leading design attributes of two patented technologies to help processors boost quality, yield and productivity.”
DiMaggio continued, “It optimises both the physical motion of products and the flow of cryogen through the freezer, and packs that technology into one compact unit.”
Quick freezing in motion
Product enters the CRYOLINE CWI freezer on a vibrating stainless-steel conveyor belt which features a patented CRYOWAVE rolling-wave action. The fully-adjustable motion promotes more even freezing, and the vibration helps keep IQF products from sticking to each other or to the belt – a common problem with many IQF freezers. As individual items are gently tossed they are impinged with a high-velocity convective flow of cryogenic gas.
The freezer is hygienically designed so less water and time are required for cleaning, and the top raises vertically to give full access.