The Cryo-Saver entrance and exit are positioned to cut down the infiltration of ambient air into the unit. According to Praxair representative Phil Davis, this can lead to up to 15% savings in operating costs.
“This is a way more efficient way to freeze food,” he said.
The freezer’s enclosure lives up to stringent USDA sanitation standards. The stainless-steel construction facilitates quick, thorough cleanup, which makes it easier for food manufacturers to stick to sanitation requirements.
In addition to better end positioning, the Cryo-Saver tunnel has a lower center chamber than other units. This positioning helps keep cold air on the food, which further boosts chilling efficiency.
The Cryo-Saver was highlighted in Praxair’s booth at the recent International Production and Processing Expo in Atlanta. Praxair also displayed a range of equipment geared toward individually quick-frozen (IQF) items.
The ColdFront Ultra Performance flighted freezer exposes product to cryogen at the entrance for quick crust freezing. Short, individual belt flights tumble foods to deliver even, quick freezing on all food surfaces.