Productivity in Pizza Production with IQF

Producing a Perfect Pie - Faster

Freezing pizza, pizza-inspired products, and pizza ingredients doesn't have to take up a lot of valuable floor space. Harnessing the low temperature freezing power of liquid nitrogen or liquid carbon dioxide allows for rapid heat removal in less space than most competitive systems. Removing heat quickly helps to preserve the moisture, appearance and flavor attributes that make your product standout. Doing it in the least amount of valuable floor space makes your bottom line a standout, too.

Preparing the ingredients and reducing topping loss during processing are important. Individually quick frozen (IQF) toppings can be processed, frozen and stored until ready to use. This includes cheese shreds, meat products, vegetable pieces and other recipe ingredients that make your product unique. Linde rotary and tunnel systems produce the desirable IQF product destined for your finished product.

From your assembly line, the final product is completed as it enters a tunnel or spiral system to be frozen. Here, product yield is important. Loss of toppings is undesirable so the Linde systems are designed for controlled airflow to keep ingredients in place while completing the quick freezing process. From here packing can be completed and your product is off to cold storage or transport to the customer.

Use of liquid nitrogen or liquid carbon dioxide, in cryogenic gas form, rapidly freezes or chills many of your products and ingredients.

• Antipasti
• Bruschetta
• Calzone
• Garlic Bread
• Meatballs
• Pasta Entrées
• Pizza Rolls
• Sauce Cooling

Learn about wastewater treatment applications for meat and dairy line operation waste streams.