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A procedure for testing batch air-blast carton freezers.

Author(s) : CHADDERTON T., KEMP R. M.

Summary

The use of batch air-blast freezers has increased considerably in New Zealand in the meat industry. In about 40 hours, these systems freeze products in cartons to -12 deg C. Thus, freezing cycles have a two day span. In practice, the freezing time is often longer than 40 hours. The Meat Industry Research Institute of New Zealand (MIRINZ) has tested several freezers under the above-mentioned conditions. The article describes the test procedure and the results from these freezers, as well as the design characteristics and the best operating practices.

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Pages: p 207-214

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Details

  • Original title: A procedure for testing batch air-blast carton freezers.
  • Record ID : 1994-3691
  • Languages: English
  • Source: Cold Chain Refrigeration Equipment by Design.
  • Publication date: 1993/11/15
  • Document available for consultation in the library of the IIR headquarters only.

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