Steam Spirals, Hot Air/Steam Ovens, Pasteurizers/Proofers & Spiral, Impingement, Tunnel and Crust Freezers
Spiral Freezers
Dantech spiral freezers have been used successfully in various sectors of the food industry for a variety of different applications. They freeze, among other cooked and marinated products, fish, seafood, bakery products, ice cream or other convenience items. They operate based on the energy saving principal of horizontal airflow. The intelligent airflow made by Dantech guarantees especially quick freezing and ensures the best product quality with the lowest loss of liquid after thawing as well as the lowest freezing cost per kg of product with optimum weight yield.
Tunnel Freezer Ultraflow®
The Ultraflow® tunnel freezer operates with the very effective and fast principle of impingement airflow. This is based on the intelligent airflow made by Dantech and freezes the products with rapid speed. The air is directed from a pressure chamber through small nozzle outlets on the top and bottom of the product.
Hereby very high air speeds are achieved that ensure an extremely rapid heat removal from the product. Furthermore, the air flows over the product – similar to the principle of an aircraft wing –under “Coanda effect” and forms a streamline coating. As a result, the product is completely encompassed by surrounding air. This very efficient heat transfer likewise supports rapid freezing. The product is gently and evenly cooled from above and below; thereby building an evenly distributed layer of frost.
The Ultraflow® tunnel freezer is specially designed for the IQF freezing of shrimp, fish, hamburger, poultry cuts, fragile products and products packaged in trays. Another field of application is the quick freezing of meat product surfaces- such as pork loin, topside or tenderloin – before the portioning and slicing process. By quickly freezing these products, a better cut quality is achieved with more constant weights.
Dantech Freezers benefits include:
- Fastest Freezing Time – Freezes 28% Faster
- Minimum Frost Losses – Better Yield
- 3 % Yield Gain on Raw Chicken
- 5 % Yield Gain on Cooked Batter/Breaded Chicken
- Lowest Freezing Cost per lb
- No Sequential Defrost Required
- 72h continuous production for cooked products
- 120h for fresh products
- Better Product Quality and Product Color
- Night Switching Program
Visit http://dantechfreezing.com/en/ for more information.
Equipment & Processes
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