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Sandvik's coffee freezing systems feature stainless steel belt technology for a hard, smooth, corrosion-resistant surface that is easy to clean and allows discharge of the frozen product, says the company. The use of stainless steel makes low temperature operation possible while accommodating fluctuating temperatures during freezing and defrosting cycles. The belt is produced in an endless loop in widths up to 2,250 mm, so production is continuous. During the process, coffee is fed onto the steel belt in the form of a uniform, foamy paste. It is then frozen by means of cold air blasted over the product at high velocity to produce rapid and uniform heat transfer. An automated system of air flaps guarantees quick, controlled defrosting, says the company.
Sandvik Process Systems;
+46 (0)26 260000;
info.spsde@sandvik.com
The Food Defense Strategy Exchange (FDSE) is a forum for food defense professionals to interact and share their knowledge and experiences. At the most recent FDSE, a poll of attendees revealed that approximately two-thirds were either re-evaluating their existing food defense plan, or implementing new food defense plans. In this podcast, Don Hsieh, Director of Commercial and Industrial Marketing at Tyco Integrated Security, discusses this topic and other findings from the exchange, and offers some best practices to proactively protect a company’s brand from food adulteration.
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