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High velocity air jets said to enable faster freezing

29 January 2013

GEA Refrigeration Technologies has developed a HVF-Freezer (high velocity freezer) that uses newly designed air jets in a bid to reduce the outer layer temperature of food. 

The high velocity jets break down the insulating boundary layer, allowing the surface to be frozen very quickly. According to GEA, this enables the product to freeze faster than in conventional freezers while minimising dehydration losses.

The hvf is described as ‘an innovative and improved freezer concept’ and built on existing impingement freezer technology. Impingement freezers apply to freezing of hamburgers and other flat products, as well as for crust or set freezing of various food products. GEA claims benefits to food processors include higher quality food products as the result of less cellular damage, improved capacity with more than 10% – 15% than existing impingement freezers, higher yield, longer shelf life of food and faster freezing time.

“GEA brought plenty of time and development work for improving the freezing dynamics to produce better results, increasing yield and allowing for faster and more complete freezing while using less energy,” said Robert Laflamme, president of GEA Refrigeration Canada Inc. “We’ve taken the impingement concept to a new level of quality and performance, while also incorporating GEA’s trademark hygienic features, including fully welded seams, sloped floor and more.”

GEA will launch its HVF-Freezer at the International Poultry Expo (IPE) in Atlanta.


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