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GEA Refrigeration Technologies

| | Mar 10, 2013 | 3:49 pm
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GEA Refrigeration Technologies has announced that it introduced its HVF-Freezer (High Velocity Freezer) at the International Poultry Expo (IPE) in Atlanta, held from January 29 to 31, and claimed that the HVF is an innovative and improved freezer concept based upon existing impingement freezer technology.

Impingement freezers apply to freezing of hamburgers and other flat products, as well as for crust freezing or set freezing of various food products, GEA explained, and added that new HVF freezer uses newly designed high velocity air jets to quickly reduce the outer layer temperature of food by breaking the insulating boundary layer, allowing the surface to be frozen very quickly. This effect, it said, allows the product to freeze faster than in conventional freezer, thus minimising dehydration losses.

The company lists other product features and benefits:

  • Higher quality food products as a result of less cellular damage
  • Improved capacity with more than 10% to 15% than existing impingement freezers
  • Higher yield, longer shelf life of food and faster freezing time

“We’ve taken the impingement concept to a new level of quality and performance, while also incorporating GEA’s trademark hygienic features, including fully welded seams, sloped floor and more,” said Robert Laflamme, President of GEA Refrigeration Canada, speaking about the new product.

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