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Cryogenic Freezing of Seafood Products
CRYOLINE® PB plate belt freezer
Smooth Plate Belt Paired with the Cryovantage Freezer
The CRYOLINE® PB plate belt freezer improves product yield for food manufacturers by minimizing product loss during freezing. The plate belt tunnel freezer features a specially designed solid stainless-steel segmented conveyor belt to crust freeze difficult to handle products, such as raw, marinated proteins, sauced foods, and semi-liquid products. A frozen crust is quickly formed on products in the liquid nitrogen-powered freezer. This action makes seafood portions easier-to-handle, allows for IQF since the portions don't freeze together and increases yield by reducing moisture loss.
CRYOLINE® CF cabinet freezer
Small Footprint, Big Options
The cabinet freezer can be used with either liquid nitrogen or carbon dioxide, giving a greater flexibility in seafood applications. The freezer comes in a single or twin model size. The twin orientation has fans on both sides of the cabinet. The twin unit gives a faster and more even freezing for more demanding products. The standard single unit has fans on just one side of the cabinet and is used for smaller product runs.
CRYOLINE® CVT cryovantage tunnel freezer
Cost Effective and Easy to Clean
The versatile CRYOLINE® CVT cryovantage tunnel freezer is engineered to meet lower capital outlay. These workhorse freezers are capable of freezing and chilling a wide variety of products and are an integral part of your continuous processing operation. This straight tunnel freezer incorporates many proven technologies that ensure quick, thorough freezing and maintains the quality attributes of your seafood products. This basic cryogenic tunnel freezer incorporates many sanitation improvements that make it faster and easier to clean and meets the USDA sanitation standards.
CRYOLINE® UPF ultra performance flighted freezer
Select the Best for IQF
In order to produce the highest quality IQF product, the Linde system exposes the product to cryogen at the freezer entrance ensuring a quick crust freezing. Short individual belt flights gently tumble foods for reduced fines and deliver even, quick freezing on all surfaces. Yield is also maximized through direct cryogen injection at key points throughout the freezer tunnel. Additionally, a wider belt width results in shorter tunnel lengths, allowing processors to maximize throughput while conserving valuable floor space.