New cryogenic impingement freezer for baking industry
Supplier BOC used the occasion of September's International Baking Industry Exposition in Las Vegas to roll out a new cryogenic freezer for bakers that combines high freezing efficiency with significant improvements in dehydration rates.
According to Michael Newman, manager of equipment development for BOC's Process Gas Solutions, Food Group, the new cryogenic freezer differs from earlier impingement freezers in its ability to combine high-velocity airflow with atomized liquid nitrogen to produce "a continuous, consistent uniform freezing not found in mechanical impingement freezers."