Spiral freezer helps high production baker maintain competitive edge

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Related tags: Baker, Food preservation, Heat

Linde Gases has launched a new high-capacity compact cryogenic spiral freezer designed to boost frozen food productivity, reduce the amount of liquid nitrogen used in the freezing process and lower maintenance and sanitation costs.

The Cryoline XF is suitable for high-production capacities of food products including meat, seafood, poultry, ready meals and bakery. One of the new freezers was recently installed at one of US-based Omni Baking Company's plants. This contract bakery supplies fresh, frozen baked and par-baked products to bakers who serve the retail and foodservice markets.

"The Cryoline XF spiral freezer allows us to freeze more product per hour and utilises one-third less of our precious floor space," ​said Daniel Mulloy, general manager for Omni Baking Company.

Its cross-flow technology substantially reduces freezing time and improves cryogen efficiency. It provides twice the heat transfer rate of conventional spiral freezers by covering nearly 100% of the belt freezing surface area with a high-velocity gas flow.

Mulloy said: "In addition, the hygienic design of the Cryoline XF spiral freezer reduces the amount of time needed for sanitation. This is critically important in a production facility that operates 24/7."

Contact:​ Linde Gases Division

www.linde.com

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