We do Blast freezers and IQF coolers planning and construction as well evolving of cold rooms. It is a kind of specific zone in food industry which is one of the most important thing to consumers get high quality products. At the same time it makes possible that the product become well-produced and keepable on high quality in large-scale quantity with considered food industrial technological proceedings.
Blast freezers and IQF cooler units’ attribute:
- Individual planning by capacity demand
- Typically high capacity cooling units
- The objective is to cool down products in a shortest time
- Tray, trolley or customized spiral freezers
- There is no standart product, it is always calculated by individual calibration
- Soon pay off by using optimal capacity
ABOUT BLAST FREEZERS
In blast freezer units the cooling process take part accelarating. It helps to free water rapidly transforme into microcrystals (usually under 60-90 minutes) and get done in a shortest time. That is how the food saves consistance, savor and attribute. Not least it is interfere those microbes’ process which are spread in foods between 10Cº and +65 Cº. According to the general priciples and EU guidlines final products’ temperature have to cool down in 90 minutes from 70 Cº to +3 Cº rather cold storage in 240 minutes from +70 Cº to -18 Cº.
After capacity and power reckoning the blast freezer unit’s size get define because mostly the size of refrigerator engeneering defines the size of cells. The cooling power substatially weight with the kind of product, volume of product, temperature of product and duration of cooling down the product, core temperature. In the planning period it is worthy to calculate with the most optimal power, because in case of the biggest cooling power increase the electrical power-consumption, rather the bigger than neccessary cooling power raises project costs.
Which virtue of parameters we calculate?
It is a fix factor depends on which technology we use. It can be instant meal, ready baked products, alimentary pastes and pastry made by leavening breaked proceed.
Quantity of simultaneously stored products:
Mighty weigh with the cooling down power. Worthy to plan the capacity to do not have to blast freeze or IQF cooling a large quantity of products at the same time.
Temperature of stored product:
It is an influential factor as well, considering to technological factors should define the optimal temperature.
Cooling down core temperature:
It is the temperature we would like to cool down products. It is an influential factor as well, it is suggested to define with each products the real stored temperature by cooling down capacity.
Cooling down duration:
It is worthy to define the cooling down duration by weigh with technology. Faster cooling down duration claims bigger cooling technology power, so before investment have to consider the thrifty and technological aspects before planning capacity. It pays its way if we make decision together and define the neccessary cooling down duration.
The correspondence of the above meant factors weigh with blast freeze technology, IQF cooling, or leavening breaked procedure’s optimal installation and cost saving construction. To reduce project costs we try to make technology which act for the best relation between cost and value considering to the buyer’s demands.
Significant difference between blast freezer and IQF cooling
In case of blast freeze the core temperature goes to to -7 Cº or under this temperature. The storing temperature is room-temperatured depending on which technology we use or it can be +90 Cº as well. Under cooling down procedure we have to pay attention that if we store high temperatured products that increase the temperature of the blast freezer unit which gets worse the virtue of this procedure. That is why we use specific doser valve which interfere the vaporize temperature above the adjusted rate.
On the other hand IQF’s lowest line is 0 Cº. IQF products doesn’t get into freezer. The storage of these products happens in normal temperatured cold rooms. IQF procedure helps for storage and transport a big quantity of foods without downtime.
Types of blast freeze and IQF cooler units
Gastronomic blast freeze:
Blast freeze units used by restaurant kitchens, which suits the daily IQF and blast freeze tasks by their low capacity. Specifically suggested their use for restaurant kitchens because of their compact size and low power what makes their economical. It can be used for blast freeze semi-finished or ready cooked foods. After blast freezing products can be storaged in cold rooms until we use. Capacity is about 10 kg – 50 kg.
Trolley or tray blast freezer:
It is the bigger capacity unit of food manufacturing and processing plants. Its capacity spreads from regal filling to more regalled large powered IQF and blast freezer. The typical capacity on one regal is 50-100 kg of goods, all capacity can change by the number of regals. From economical aspect it is worthy to cool down a correct number of regals at the same time, that is why we can avoid the neccessary of cooling power overshot. The cooling of storaged regals usually happens from right abeam that is how can cooling be steady and simultaneously. Specific designed blast freezer unit means when user storage on shelves and it makes transition between gastronomic and kocsis blast freeze.
It is a blast freeze unit for food industrial products which made on production line. Products getting cool in a cell structure made for this aim in a spiral way from vertical turn. Cooling happens from right abeam. Storage usually happens from production line on downside and at the end of refrigeration the cooled products leave on a slide. It is appropriate just for refrigeration of lumpy products.
It is a schocking installation for food industrial products which made on production line. Products goes on a line across a schocking tunnel in a horziontal turn. The speed of the line changes by refrigeration claims. Typical using segment: vegetable processing, refrigeration of lumpy butchers meat (ex.: rissole), baked goods, etc.
Blast freeze technology is the most dynamically developing segment nowadays. Products can be cooled soon by blast freezing, it can be transported without downtime and product can save its original, good quality. Blast freezing can be used for cooling ready-baked products, that is how the food industrial storages who think for the future can get ready for holidays. The leavening break process makes possible to get ready for holidays as well. The foods and semi-finished bakery which were storaged by this utilization will get used at the best time.
Blast freeze and cooling rooms are used in constructional engineering even for testing. Test rooms can help to simulate how the storaged substance or unit act on –30/–40 Cº.