The Linde Cryoline PB plate belt freezer uses a solid surface conveyor belt in lieu of a chain link belt to reduce belt marks and practically eliminate sticking and dripping, which improves sanitation and cleanability.
The belt is chilled in the freezer to cryogenic temperatures, quickly crust freezing the product surface. Crust freezing locks in moisture, brine, marinade, and sauces, so there are minimal losses in downstream processing steps.
“The Cryoline PB plate belt freezer improves product yield for food manufacturers by minimizing product loss from belt-adhesion during freezing,” says Linde Director Business Development Chris Johnson.
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