Rapid freeze and chill solutions are a growth area, driven by the increasing demand by consumers for convenience foods and ready meals.  These systems are integral to many production facilities and depending upon the product can fall either within the production process, or as a final stage before storage or despatch.

 

We design and construct both manual and automated systems.  This is usually determined by the product and process and whether batch-fed or continuous freezing/chilling is required. 

 

 

Manual systems can be simple chambers with racks or trolleys, or more complex suites of rooms dovetailed to match cooking times.

 

Automated systems include spiral freezers and chillers and rail and belt systems.  Our track record includes the design and installation of various equipment including a double drum spiral freezer which is believed to be the largest constructed in the UK.

 

Often these systems will integrate with cooking operations and particular care must be given when products are being reduced in temperature over a large range such as +90°C to -25°C. The design of cook/rapid chill and freeze systems is a complex matter and needs to meet with the stringent requirements laid down by the Department of Health. 

 

 

An important aspect is control.  We work hard to design systems which are easily controlled and tailored to the particular product needs.  This is vital to maximise energy efficiency, throughput and to protect the product during the freezing/chilling process.

 

Ease of operation is important and our systems are designed with this in mind.