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Orange Freezing Impingement Freezers

HFM Rating

Orange Freezing Impingement Freezers

Innovative housing    

Freestanding, modular design    

Easy operating panel    

High performance fans    

Optimal aerodynamics    

Freezing zones    

High capacity coils    

Clean in place, optimum HACCP design

Perfectly frozen products

ORANGE FREEZING™ developed impingement technology for flat products as a way of delivering the same speed and quality as cryogenic freezing but at half the cost.

While speed and food safety have been key elements in the appeal of this technology, tangible quality improvements have also allowed some users to increase sales or command higher prices. 

A frozen bread processor found that quality improvements were so dramatic that sales nearly doubled. 

A bacon processor found it was able to charge better prices in the market because of the improved, softer texture and freshness.

Less dehydration

Thanks to its speed, impingement freezing actually results in less dehydration than other methods, because dehydration is a function of holding time within the ORANGE FREEZING™ freezer unit. 

For whitefish fillets, freezing in cold storage results in dehydration of 5/6 %. 

Air blast freezing in a static tunnel creates 4/5 % dehydration. 

In conventional in-line spiral freezers it ranges from 1.5/2 %, and in impingement freezers for flat products, the dehydration ranges from 0.6/1 %.

Impingement freezing uses thousands of high-velocity air jets to direct air at the top and bottom surfaces of a product. 

These jets of air blast away the boundary layer of air that holds heat around the product, resulting in freezing speeds that rival cryogenic.

The ORANGE FREEZING™ impingement freezer, a more flexible version of the Flat Product Freezer, is designed to fit into the same factories that otherwise use liquid nitrogen tunnel freezers and to freeze products as fast as liquid nitrogen. 

Orange Freezing impingement technology is characterised by air jets that impinge directly on both sides of the flat product, removing the thermal boundary layer that surrounds it. The result is a heat transfer far better than conventional spiral freezers using mechanical refrigeration.

The ORANGE FREEZING™ freezer can be applied to a wide range or processes, plants and configurations, accommodating seven different conveyor belt widths up to 6 feet (1800 mm) or up to four lines of 1.5 foot (450mm) width operating simultaneously.

The latter configuration allows for running four product lines independently or one wide sheet of product. For operations that require flexibility, a processor can run several products simultaneously or one wide sheet of product.For freezing, the ORANGE FREEZING™ freezer normally handles product thickness ranging up to two inches (50mm). 

For chilling applications, the unit handles thickness up to eight inches (200mm). 

Noting an advantage found by a processor of uncoated mozzarella cheese sticks, 

The benefit of the ORANGE FREEZING™ freezer is that it can take the place of dryers in some operations, since jet drying is the first step of the process.

The technology is ideal for high-value products with high food safety risks. ORANGE FREEZING™ does the HACCP (Hazard Analysis and Critical Control Point) risk assessment and knows that these freezers are suitable for high-risk products because they’re based on a simple design

For further information contact Henderson Food Machinery on 02890 994 202 or email sales@hendersonfoodmachinery.com 

 

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