Share

IIR document

New plate freezer applications.

Author(s) : LASSEN O.

Summary

Practically all food products can be and, indeed are, frozen in blast freezers. However, there are no underlying technical problems involved in freezing them in a modern plate freezer which, because of the far shorter freezing time, gives improved product quality, fewer drip losses, etc. Contact freezing avoids double heat exchanging allowing energy savings of 25 to 30%. Add to this the savings in fans, and the energy savings come up into the region of 35 to 50%. Modern plate freezers are designed and built to be easy to clean, not to contaminate the product, and to involve a very low risk to personnel. This explains their increasing use for new product groups such as orange juice, spinach, cabbage and similar vegetables, dairy produce and condensed milk, food additives, eggs products, various chemicals, offals and slaughter by-products.

Available documents

Format PDF

Pages: 637-644

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: New plate freezer applications.
  • Record ID : 1996-0952
  • Languages: English
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (488)
See the conference proceedings

Indexing