Tunnel freezers and cookers

State-of-the-art tunnel freezer

Our Ultraflow® Tunnel Freezer has an extremely fast freezing time and a long operating time without defrosting. This is possible due to a very effective and fast principle of impingement airflow, where the air flows over the food from the top and bottom–similar to the principle of an aircraft wing–under the “Coanda effect” and forms a streamline coating. The food is then completely encompassed by cold air and gently and evenly cooled from above and below.

The Ultraflow® Freezer is available in two versions: the Ultraflow® Max and the Ultraflow® Super Hygiene. The Ultraflow® Max is an encapsulated tunnel freezer within a full cabinet, whereas the Ultraflow® Super Hygiene has a hooded cabinet that can be raised for easy access and cleaning.

Use the Ultraflow® series for products that needs fast freezing before portioning, such as pork loin, topside, or tenderloin. When the surface is frozen fast, it is possible to ensure a better cut quality with constandt weights. This reduces the giveaway and increases the product yield.

IQF tunnel freezer for crust treatment

Our Tunnel Crust Freezer is designed for the initial IQF freezing of the outer layer of food prior to deep freezing, pressing, slicing, or portioning. The Tunnel Crust Freezer is also very suitable for small products that tend to stick together when frozen and food that is susceptible to belt marks.

Crust freezing seals and hardens the surface of the individual product in a very short time. This increases the product quality as the ice crystals remain small. It also allows you to keep the original shape of the food before deep freezing, slicing, or portioning it. On top of that, the freezer is very easy to clean and maintain.

Efficient and space-saving tunnel freezer

Our D-freeze Compact is designed for the meat & poultry sector – specifically for products that need fast freezing before portioning, such as pork loin, topside, or tenderloin. When the surface is fast frozen, it is possible to ensure a better cut quality with constant weights. This reduces the giveaway and increases the yield.

The D-Freeze Compact requires minimal space; it only takes up 3.5 m x 3 m and can crust freeze up to 1,500 kg/h. On top, loading and unloading are done at the same side to save space as well as manpower.

Customized tunnel freezer for quick and homogeneous freezing

Our Belt Freezer is suitable for individual quick-freezing of small products, such as shrimp, small fish, calamari, and various other items.

The Belt Freezer is an IQF tunnel freezer with one, two, or three plastic modular or stainless steel mesh or plate link belts on top of each other. The food is led past a velocity airflow called Horizontal Flow® that blows ultra-low temperature air above and beneath it. This ensures a quick and homogeneous freezing within a minimum of time. The freezer is very easy to maintain and clean – and only needs defrosting once a week.

Triple Belt Freezer

The Triple Belt Freezer allows you to fully IQF freeze small products, such as chicken strips, meat cubes, and pulled pork. The food sustains its individual appearance and is homogeneously frozen by means of a different belt speed and transfers between the belts. On the first belt, the food is accelerated to ensure the space between the products for the proper crust freezing before entering the second level where it is reoriented, so that it doesn’t stick together. On the third belt, the product is fully frozen.

The Triple Belt Freezer can also chill and dry foods such as sausage after cooking and before vacuum packing.

IQF refreezing of glazed products

Our Hardening Tunnel is designed for refreezing products that have been glazed –such as shrimp, shallops, and prawns.

The Hardening Tunnel ensures a fast and even refreezing of the glaze layer before entering a final equalized freeze. This creates an evenly coated frozen layer that is maintained throughout distribution and until the product is ready to eat.

One freezer for crust and deep freezing

Our Flow Freezer is an IQF tunnel freezer designed to avoid small products sticking together, such as shrimp, diced/minced meat, green peas, and berries.

The Flow Freezer works by creating a “fluidized bed” using the vertical airflow principle to keep products separated from each other and to maintain their natural appearance. The Flow Freezer uses different zones for various air pressure and temperatures: one for crust freezing and one for an equalized freeze. This process ensures an extremely fast surface freezing and reduces dehydration and maximizes the yield.

Precise, fast, and homogeneous cooking

Our Maxi-Cook In-Line Steam Cooker is designed for precise, quick, homogeneous, and high yield cooking of normal as well as fragile food and is one of the most energy efficient cookers on the market today.

The steam cooker uses up to 30% less energy than a traditional steamer and has up to 1.8% better yields. It features electronic temperature control, belt speed, pressure hood, and individual temperature-controlled cooking zones that ensures the cooking yield is kept at the highest possible level. The cooker hood is fabricated with reinforced stainless steel skin inside and outside and has a high density insulation that results in minimal heat loss.