Freezing thin products fast: Tom Wray explains how impingement freezers from a Swedish manufacturer are increasingly being used for seafood products such as fish fillets, squid rings, scallops and shrimp

摘要

So-called 'impingement' freezing has become mote popular in recent years, with increasing numbers of seafood processors in Asia, Europe and North America investing in this 'revolutionary' way of efficiently freezing thin products such as fish filletsand portions, shrimp, calamari rings and scallops. First developed by FMC Foodtech of Sweden (at that time called Frigoscandia Equipment AB) in 1994 for freezing hamburger patties, impingement freezing technology was designed to deliver high speed freezing and high quality products comparable with those produced using cryogenic processes.