Items Tagged with 'freezing'


Field Reports

New freezer technology creates quick-frozen produce

The system drops freezing time from 10 to 15 minutes down to a mere seven minutes and provides quick energy savings.
Established in 1919, Smith Frozen Foods processes private-label frozen vegetables including peas, corn, carrots, lima beans and garbanzo beans.

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Field Reports

Put a chill on flour, and waste

Using cryogenics to cool flour in the mixing process allows this bakery to cut waste and boost quality.
Founded as a neighborhood bakery in 1943, Coles Quality Foods, Inc. of Grand Rapids, MI became synonymous with frozen garlic bread when it established the category in the 1970s.

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Technology Sourcebook

Tunnel freezer

A cryogenic freezing system, the Air Products Freshline QS tunnel freezer can be integrated into an existing or new production line to freeze or cool a variety of foods.
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Technology Sourcebook

Spiral freezer

Built for relatively large production capacities, the Linde CRYOLINE XF spiral freezer covers nearly 100% of the belt freezing surface area with a high-velocity, low-temperature gas flow.

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Technology Sourcebook

Spiral freezer

Using no recycled cleaning materials, the JBT FoodTech Frigoscandia GYRoCOMPACT M10 tight curve spiral freezer has a fully seam-welded enclosure and an optional steam-in-freezer defrost and sanitation system.
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Technology Sourcebook

Tunnel freezer

Engineered for use with cartons, the GEA I-VRT tunnel freezer features variable retention times for processing a variety of product sizes and types with different chilling and freezing profiles.
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Technology Sourcebook

Freezer-grade rollstock

 Intended for frozen baked goods and prepared foods, Clear Lam freezer-grade recycled polyethylene terephthlate rollstock tolerates processing techniques such as blast freezing.  

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Image Galleries

IPPE 2015

The 2015 International Production and Processing Expo (IPPE) was held in Atlanta at the Georgia World Congress Center, Jan. 27-29. More than 30,000 poultry, meat and feed industry representatives attended the event to interact with the 1,288 exhibitors on the show floor that covered more than 490,000 net square feet. At the show exhibitors demonstrated innovations in equipment, supplies and services utilized by firm in the production and processing of meat, poultry, eggs and feed products.


Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
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Food Engineering

Food Engineering March 2015 cover

2015 March

In this March 2015 issue of Food Engineering, we explore how a surprise FDA audit could be serious if you're not recording key data.

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Plant Facility/Site Issues

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Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

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