refrigeration & storage 29
end result is a juicier, better-tasting final
product.
Beyond the anti-frost measures JBT
FoodTech has developed, the company
offers another exclusive advantage to help
processors lower freezer temperatures
without incurring higher utility costs. A
conventional pump refrigeration system
sends a mixture of liquid and gas back to
the engine room, resulting in a pressure
drop that can create a temperature
increase of 3–4°F. On the other hand,
JBT FoodTech’s patented low volume
refrigeration system (LVS), featured
with GYRoCOMPACT and ADVANTEC
impingement freezers, returns pure gas
back to the engine room, creating a
pressure drop that is close to zero – and
Fig. 2. Frigoscandia FLoFREEZE A freezer provides true fluidisation and
a lower freezer temperature for the same
IQF freezing on all from basic vegetables to delicate and hard to handle
utility cost as a traditional system.
products like pasta, herbs and sweet juicy tropical fruit.
The GYRoCOMPACT spiral steamer
is part of an integrated family of food
chambers results in relatively high utility costs. However, processing equipment from JBT FoodTech, designed to
this technology does provide a critical advantage to enhance the saleable value of processed food products
producers of products such as pizza and potatoes who while capturing their quality, nutrition and taste. It
want to be able to run 20 hours a day for as many as six efficiently steams products ranging from diced vegetables
days without stopping the line for cleaning or a producer and pasta to bone-in whole poultry – plain, marinated,
of fully cooked products with high dehydration and glazed, battered or breaded – as well as performing all
high throughput who wants to run up to 20 hours a day types of in-pack pasteurisation. Uniform heat transfer
before cleaning. throughout the product zone ensures a high and even
In addition to extending run times, reducing the food product quality. In addition the steamer’s Top Hat
effects of frost on the evaporator also enables producers drying zone helps deliver exactly the right appearance
to run their freezers at a lower temperature than they and surface texture on your product, and a dry finish
could previously without suffering excess frost build-up. on sealed packaging that facilitates error-free in-line
Since quicker freezing of the product reduces how much labelling, before onward
the product is dehydrated by the freezing process, the in-line chilling or freezing.
The FLoFREEZE A freezer provides
true fluidisation. All key interior metal
parts are stainless steel. The optional
Extended Track Rinser quickly and
efficiently cleans the first belt without
raising freezer temperature, meeting
the industry’s toughest requirements
for hygiene, energy usage, operating
economy and user-friendliness.
Frigoscandia ADVANTEC
impingement airflow technology uses
a straight belt that moves food product
through the freezing zone without
wrinkling or deformation. It is designed
to quickly freeze flat products up to
25 mm thick, and to chill and crust
freeze products up to 200 mm thick with
dehydration less or equal to cryogenic
freezing. It has optimised air velocity
Fig. 3. Frigoscandia GYRoCOMPACT Self-stacking spiral steamer uses through the evaporator, maximising
the inherent features of self-stacking technology to a well contained heat transfer, frost pick-up and
product zone for very even steam cooking environment. performance. p
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