OctoFrost has recently launched the OctoFrost Multi-Level Impingement Freezer, a cost- and space-efficient alternative to most existing solutions. In response to market demands and the need for improvement in the traditional impingement technology, this innovative freezer provides frozen food processors with a unique freezing solution that guarantees high quality of the final product at the lowest production costs.
What is Impingement?
Impingement freezing is a rapid freezing method that uses high-velocity and high-volume cold air streams from above and below the product to break the static layer of air surrounding it. This method achieves quick freezing within minutes while ensuring minimal dehydration and premium product quality for a wide variety of flat food products up to 25 millimetres thick – such as hamburgers, fish or chicken fillets, shrimp, and dumplings. As the OctoFrost impingement technology can freeze at an exceptionally high rate, it can also be used to crust-freeze larger products prior to slicing.
Improving the Impingement Freezing Technology
The OctoFrost Multi-Level Impingement Freezer, which is the most compact solution in the market with similar technology, has been designed for a small footprint. In addition to offering shorter freezing times, it eliminates the need for liquid nitrogen, which significantly reduces operating costs for food processors. This makes it an excellent alternative to cryogenic freezing, as it cuts down running costs associated with replenishing nitrogen. OctoFrost impingement solution is also competitive in terms of capacity. Instead of using a single belt like in most freezers, it uses three straight conveyor belts to help processors achieve more than double production capacity per m2 of factory space. This provides several benefits to food processors, including increased load capacity, preserved product shape, and the flexibility to run different products simultaneously on each level.
A unique opportunity for seafood processors
When it comes to freezing seafood, glazing is a fundamental part of the process. It consists of spraying the product with water to create a layer of ice for protection and retention of moisture. In recognition of this, OctoFrost designed the Multi-Level Impingement Freezer with the possibility to install glazers at both ends. This presents a unique opportunity for shrimp and fish fillet processors, among others, since it allows glazing three times and hardening the glaze in the same freezer while the product travels from one belt layer to another – a space-efficient and lucrative solution.