Singhsons Refrigeration

IQF belt freezer is used for the production of IQF products especially for the fruits and vegetables industry. It operates on the vertical blowing principle. The product is placed on the stainless steel belt and is led past centrifugal blowers. This creates sufficient volume of air which is blown from under the stainless steel belt. Due to this, the fruits and vegetables are in the stage of fluoridation which prevents clumping of product. Centrifugal fans circulate the temperature through the evaporates which reduces the temperature to below -35 Deg C. This quickly reduces the temperature of the product down to -25 Deg C

We can provide belt freezers in both Freon and Ammonia variants.

We provide Spiral freezers that adopt a complete stainless steel structure—such as spiral drum, driven bearing, net belt support, infeed/outfeed support, all frames and so on. The net belt is made of high strength of SUS304 stainless steel, which is very fit for IQF (Individual Quick Freezing) for its neatness and smoothness.

Spiral freezers can freeze maximum quantity of products in minimum space, which is especially suited for products needed long holding time. So it is widely used for freezing all kinds of aquatic products, meat, poultry, vegetables & fruits, drinks, etc.

Advantages:

• Compact design in lower operation cost and saving process floor space.
• High strength stainless steel net belt
• High efficiency coils and stainless steel fans.
• Stainless steel constructed and stainless steel enclosure
• Easy access to sanitation and maintenance
• Safe, trouble-free operation

Blast freezing is a method of quickly cooling food to a lower temperature that is not favorable for bacterial growth. Bacteria multiply the fastest between +8 °C and +68 °C. By reducing the temperature of food below 3 °C or below within 90 minutes, the food is rendered safe for storage and later consumption. Aside from the integrity, quality and taste of the food, blast freezing also offers a health and safety benefit in that extreme cold slows down the growth of bacteria. This benefit to food safety is one of the reasons why blast freezing is very popular in commercial food preparation areas, as it greatly reduces the risk to customers and consumers.

A blast freezer may also be known as a shock freezer. Such freezers are intended to rapidly bring the temperature of foods down, freezing them extremely quickly. These specialized freezers are used in the frozen food industry for everything from ice cream to meat.

When you freeze food (or anything else for that matter) the water inside crystallizes into ice. The longer the freezing process takes, the larger the ice crystals. Larger ice crystals damage materials by causing phenomena like cell bursting, which affects quality and flavor of foods. Rapid freezing causes the crystals formed to be very small, which does less damage and preserves food at a higher quality. Even more usefully, once the food is “blast frozen” it can be moved into a normal freezer for longer term storage – as long as this one stays cold enough for the food to stay frozen, of course.

We offer Blast Freezers in both Ammonia and Freon Options. We have executed projects in which we achieve core temperature of -35 °C in Chicken within 6 hours.

Advantages

• Smaller Footprint
• Designed to freeze a wide range of product thickness.
• Batch loading of product in trays, cartons & frames
• Air Contact freezing – by ensuring High Airflow