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Impingement Freezers
The new iJet technology from Maxwell Thermomachines achieves extremely short freezing times.

With its range of freezing products, Maxwell Thermomachines offers innovative solutions in the field of industrial freezing and cooling, which meet the most stringent requirements of its customers: Safe food processing, cost-effectiveness and energy efficiency.

Impingement ventilation is the process of directing high velocity jets of air up and down the product at the same time. The impact air jets remove the static surface boundary layer surrounding the product, resulting in ultra-rapid freezing, the formation of small ice crystals and thus high product quality. Shock freezing is applicable to products with a high surface-to-weight ratio and is ideal for freezing hamburgers, croquettes, shrimps, fish fillets and other flat products. Impingement technology is also applicable to surface freezing for straight cuts in meat, fish or other products.

Freezing times are usually less than 5min/cm thickness, the product conductivity being the physical limit to the freezing speed for a given temperature. 

CHARACTERISTICS AND ADVANTAGES

Stainless steel mesh belt
AISI316 stainless steel construction
Belt configurations with variable belt speeds
Adjustable air speed through the use of EC fans
Possibility to adjust the height of the air jets to the optimal distance

DETAILS

Specifically designed for complete blast freezing or crust freezing of thin products
Fully modular design with prefabricated modules for quick installation and commissioning
Evaporation coils in direct expansion or pumped fluid, for NH3, R744 or HFCs

RANGE

The range consists of 4 standard models from 200 to 600kg/h specifically designed for small and medium sized producers. Larger capacity solutions are available on request. 

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