Deli-log crust-freezing operations must be optimized and matched to upstream and downstream operations. High-speed deli-log slicing equipment, for example, can operate at higher efficiency when deli logs are cryogenically crust-frozen to precise temperatures and depths prior to slicing. This can help limit “strings” and other hang ups that lead to less-than-perfect slicing and stacking.
State-of-the-art cryogenic freezing solutions from Linde are designed with food safety and hygiene in mind and can help deli-meat processors:
- Boost high-speed slicer throughput. Some deli-logs are more prone to slicing and stacking problems than others. But every deli log meat has an optimal crust-freezing “zone” (temperature and depth) that must be matched to the slicer to reduce downtime and achieve peak volumes and quality throughput. Mechanical crust-freezers and older cryogenic equipment can add drag to the crust-freezing process (and consume valuable floor space).
- Improve consistency of process quality or high product quality. High-speed blades must start with a clean bite into the surface of the log to achieve a clean finish to the slice. While blades must be sharp, the proper crust freeze is essential for slicing with highly consistent quality at high speeds.
- Minimize yield losses. “Strings” and other hang ups lead to less-than-perfect slicing and stacking. With blades cutting deli-logs averaging $7 per lb. or more at high speeds, “minor” variations in slicing can quickly pile into significant yield losses.
- Boost productivity / Reduce cycle times. Existing in-line crust-freezing equipment may not deliver high-volume quality and rapid cycle times needed for new high-speed slicing equipment. In addition, mechanical freezers can add unnecessary time, energy and variation to the temperature equilibration process.
It takes time and labor to move the deli-logs from mechanical cold-storage areas into production. The protein is subject to swings in ambient temperatures as it thaws from the outside.