Meat and poultry freezing
The freezing problem
Meat work splits by form. Patties, fillets and portions are flat products that must freeze fast without losing shape or surface moisture. Blocks and bulk meat need deep, even freezing through a thick mass. High-volume lines need both, continuously.
What fits, and why
Impingement tunnels — mesh or plate belt — drive cold air at flat products from both sides; spiral freezers carry large continuous volumes in a small footprint; plate freezers handle blocks by direct contact.
Equipment for this food
Questions
An impingement tunnel: top-and-bottom air jets are made for flat products. Pick the mesh belt for robust pieces, the plate belt when the surface must stay unmarked.
A hydraulic plate freezer — the block is pressed between refrigerated plates and freezes by conduction, in batches matched to your daily tonnage.
The product and its form, piece or block 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.