True fluidisation makes freezing easy

摘要

In recent years, JBT FoodTech's IQF technology has advanced to the extent that optimal production capacities of between five and 16 tons per hour can be achieved on the company's Frigoscandia FLoFREEZE®, with the ability to easily modify the airflow for different product types and sizes.rnThe FLoFREEZE® uses 'true' fluidisation which enables the product to behave like a liquid, suspending each particle individually in supercooled air, while simultaneously freezing them. By doing so, each particle maintains its shape and freshness without sticking together, a key benefit when freezing 'difficult' foods such as fine herbs, cheese, vegetables, shrimp, cooked rice and pasta.