Fast crusting freezer for poultry products
Maintaining the shape and moisture content of poultry products during freezing is crucial to prevent product deformation and drip loss. Conventional freezing methods often struggle to keep up with these requirements, causing setbacks in production lines.
Crust freeze sensitive products quickly
The C.A.T. Impingement/Crusting Freezer from JBT is designed to quickly crust the surface of poultry products to preserve their shape and quality. By sealing the entire surface of the product in just a few seconds, this crusting freezer minimizes drip loss, maintaining the product’s appearance and preventing sticking and belt marks. The system is straightforward to operate and maintain, with easy access to all parts. Featuring a flexible modular design, it can be integrated seamlessly into different production lines. The system eliminates the need for nitrogen and CO2, reducing operational costs, and extends the expected belt life to six to eight weeks under normal operating conditions. Ideal for high-capacity poultry processing, the freezer significantly reduces product weight loss and damage.
Benefits
- Reduces product deformation and sticking
- Minimizes drip loss to almost 0%
- Easy to operate and maintain
- Cuts nitrogen and CO2 usage
- Extends belt life to six to eight weeks