We launched impingement freezing in the 1990’s because food processors were looking for a cost-effective alternative to cryogenic freezing of hamburger patties. Since then we have found numerous applications for this method of fast freezing. Our impingement freezing technology utilizes thousands of high velocity jets of air directed at the top and bottom surfaces of the product. This impinging action literally blasts away the boundary layer of air resulting in extremely fast freezing times which leads to higher quality product, minimal dehydration losses, and maximum yield at a fraction of the cost of cryogenic systems.
Stainless steel mesh belt
Stainless steel construction including floor and belt drive and insulated enclosure panels
Single or double belt configurations with variable belt speeds up to 80+ fpm.