Contact Freezers

IQF Freezers

IQF 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

With the Orange IQF freezer you can use the possibility of a customised machine. 

ORANGE FREEZING™ will ensure that your new Orange IQF freezer meets the requirements of your production standards and space. This includes the installation. Superb efficiency with the highest degree in quick individual freezing we make sure that we minimise your freezing time. 

The Orange IQF freezer is also able to perform the pre-freezing stage with its unique design.

ORANGE FREEZING™ Series IQF Freezers combine the true fluidised bed principle with special perforated agitating trays in a 2-stage freezing process that offers significant benefits.

On the first stage the product surface is frozen quickly to avoid sticking to each other and keep the moisture inside the product and on the second stage the product is deep frozen

With true fluidisation principal the product is exposed to an upward directed and controlled polar air stream that supports and conveys the product through the freezer.

Fluidisation guarantees efficient heat transfer and superior separation of product particles. On its way through the freezer each individual product is suspended separately on a cushion of air.Not only the particles freeze quickly, gently and uniformly but they also freeze without damage and clustering and with minimum weight loss. 

This ensures true individual quick freezing  (IQF) and the highest possible product quality.The key to true fluidisation is based on the special perforated agitating food grade plastic tray bottoms, specially selected centrifugal energy-efficient fans and pulsating air agitation system. 

This combination gives optimum conditions for balanced and adjustable air distribution with low energy costs.

After passing through the product, the pressurised air is directed to the evaporators. At this point the position of the evaporator is essential. The evaporator is placed vertically at the furthest point from the fans. This way the return air from the product leaves its snow particles and goes through the evaporator horizontally. 

This prevents frosting and blocking of the evaporator and gives maximum efficiency.

The pressurised air is pushed through the by-pass hatches in certain intervals and thus gives the product a pulsating action ensuring a good mixture with air.

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

Orange Freezing Impingement Freezers

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 

Spiral Freezers

Spiral Freezers 

Orange Spiral 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

The unique concept that meets the highest hygiene standards is the way to our success. 

Each ORANGE FREEZING™  spiral freezer consists of a stainless steel, insulated floor and stainless steel walls and ceiling on the inside, equipped with a fully welded spiral framework and evaporator. In this way, Orange Freezing created the most ideal hygiene concept in which installation time is reduced to an absolute minimum.

To further increase the hygiene level and to simplify maintenance, all bearings and drives are placed outside the unit. Therefore, no heat is added from the motor into the cooling enclosure.

The ORANGE FREEZING™ spiral freezer is mounted on adjustable feet and, therefore, a concrete base and floor heating system is no longer required, saving precious installation time and money.

Relocating an ORANGE FREEZING™ spiral freezer is easily achieved. Simply disconnecting the services to the system, moving it to your required position and then reconnecting it.

Our unique Opti Flow horizontal airflow design maintains the same air temperature and air speed throughout all tiers and reduces weight loss, guaranteeing a higher yield.

With the ORANGE FREEZING™ Opti Flow horizontal airflow system, retention time for the products that are to be frozen is minimised.

For further information on Orange Spiral Freezers please call Henderson Food Machinery on 02890 994 202 or email sales@hendersonfoodmachinery.com