Spinning at up to 2000 RPMs, high-speed deli-log slicers can be optimised for high repeatability with crust-freezing know-how and high-efficiency cryogenic freezers from Linde.
Less-than-perfect slicing can affect stacking of slices, and create “strings” and other hang-ups that add to product losses and slow production. “With deli meats averaging more than $7/ lb., product losses can quickly mount into revenue losses for high-volume processors of $100,000 a month or more,” says Mark DiMaggio, Head of Food & Beverage, Linde North America.
While properly maintained blades and slicers are essential to speed, further productivity gains are possible by crust-freezing deli logs prior to slicing. The Linde Food Team works with beef, poultry and pork processors to define the ideal crust-freezing temperature and crust-freeze depth to match the slicing operation.
For example, Linde worked with West Liberty Foods (West Liberty, IA) to achieve more uniform core-to-crust temperatures on ham logs with the Cryoline MT tunnel freezer from Linde. The result was high slicing repeatability on a new high-speed slicer. The hygienic, in-line tunnel freezer rapidly chills with either high-efficiency liquid nitrogen or liquid CO2. Hygienic design provides easy access for cleaning. The freezer is also modular so freezer tunnel extensions can be easily added to meet rising demand.
The Linde Food Team performs in-plant assessments to identify current cost-to-freeze and works with processors to develop optimal process solutions.