Immersion Freezers are ideal for applications where low yield-loss is crucial. Food products are conveyed through a nitrogen bath for quick IQF freezing. They are designed for high-volume IQF applications (cooked poultry, diced/sliced meats, and seafood). Immersion freezers expose product directly to liquid nitrogen, achieving a rapid crust-freeze that locks in product yield and reduces cooking and/or processing losses.
The Immersion Freezer uses a liquid-nitrogen bath to provide a quick, consistent crust-freeze on a wide range of food products, including strawberries, blueberries, spinach, shrimp and chicken breasts. It is used primarily to crust-freeze the food and provide true IQF product.
It can be used as a stand-alone freezer, in conjunction with a post-cooling tunnel or spiral, or as a Cryo-Assist unit in front of a mechanically refrigerated freezing system. Its greatest benefit is in its ability to lock in product moisture, allowing for increased production line yield. Used in conjunction with mechanical freezing, it can dramatically reduce the total cost per pound of freezing, often while doubling the production rate.