Frozen pasta and wheaten food freezing
The freezing problem
Dumplings, steamed buns and dough pieces are formed products with moist surfaces: they stick to belts and to each other, wrappers crack if freezing is uneven, and soft pieces deform under careless handling.
They are also high-volume products — the freezer has to run continuously at line speed, hour after hour.
What fits, and why
Continuous spiral freezers carry formed products gently at line scale; fluidized beds handle small loose pieces; impingement mesh belts freeze flat dough pieces quickly in a single layer.
Equipment for this food
Questions
Even, fast freezing in a single layer with controlled belt speed: pieces freeze as individuals, and the wrapper passes quickly through the temperature zone where cracking starts.
The product, piece size, target output, and layout constraints. A quotation typically follows within one to two working days.
Tell us what you are freezing.
Send the product, target capacity, piece size and your layout constraints. A quotation typically follows within one to two working days.