Ideal for freezing or crusting raw or marinated meat and poultry products, from chicken and fish fillets to beef patties, the nitrogen impingement freezer reduces dehydration and marinate losses by two or three times versus conventional cryogenic freezers to maximize product weight and increase yield. The unit has the highest freezing capacity per square foot of floor space in the industry, typically 60% less than cryogenic tunnel freezers. The hygienically-designed freezer is easy to clean and ideal for prepared foods such as pizza and pizza toppings, garlic breads, and other savory bakery products. The freezer injects liquid nitrogen from multiple directions to freeze products more evenly, beginning with an instant crust freeze. The new design replaces the uneven heat transfer rate of conventional freezing equipment with continuous, consistent, even freezing across and along the belt and from both the top and bottom surfaces.
Linde North America, www.lindeus.com