Global competition for ready meals remains strong, so flavor and quality are essential for building brands. State-of-the-art cryogenic freezing equipment furthers that goal while boosting efficiency at the high-volume production rates needed for mass market success. In addition, modified atmosphere packaging is ideal for extending the shelf life and preserving the freshness of trayed, bagged and pouched prepared foods.
- Boost throughput and efficiency. New cryogenic freezers can freeze trayed products (or individual items) with precision at high-volume production rates and low cryogen consumption. Throughput can typically be increased by 10% or more with the new CRYOLINE® XF (Crossflow) spiral freezer. CRYOLINE® impingement freezers add an initial high-pressure blast of cryogen to penetrate denser foods to minimize cycle times.
- Lock-in moisture. To maximize flavor when reheated in the microwave, mouth-watering ready meals must lock-in moisture without forming ice crystals. Cryogenic freezing with carbon dioxide or nitrogen gas is ideal for the task.
- Improve quality consistency. Spiral freezers are prone to warmer temperatures at the outer edge of the belt. The new Crossflow spiral freezer features a proprietary, high-efficiency air-flow design that delivers uniform temperatures across the belt.
- Conserve plant floor space. The new CRYOLINE® XF (Crossflow) spiral freezer is about 30% more compact than a standard spiral freezer. The CRYOLINE® impingement freezers offer the highest freezing efficiency per sq. ft. of floor space in the industry.
Sauce Cooling and Freezing
Many pasta and noodle recipes incorporate soft fillings or include sauces and gravies. Pasta sauces, for example, may be simply chilled and jarred, or they may be injected onto a trayed frozen entree, or inserted in frozen form into a bag of cooked pasta.
Paste and Filling Cooling
In addition, some prepared foods incorporate thicker mixes such as meat, bean and cheese fillings. Linde also offer’s kettle chilling applications that can address the needs of your thicker mixes and sauces.
Linde technology can quickly transform sauce cooling or freezing processes for faster production and more consistent food quality. This includes:
ACCU-CHILL® Inline Sauce Cooling System – New
Rapidly cool sauces, gravies, marinades, fillings, etc. as they flow from the kettle to the next production step to dramatically improve production rates.
CRYOLINE® PE Sauce Pellet Freezer
Quick-freeze signature sauces into IQF chips, cubes or other forms for use in ready meals, pastas, etc.
Automated Kettle Chilling
Rapidly cool ethnic mixes, pastes and fillings directly in the cooling kettle or in separate chilling kettle to improve production rates and reduce cleaning time.