The Cryowave freezer is especially useful for processors who individually quick freeze poultry items such as diced and sliced products, wings, mechanically deboned products and any other small items that tend to clump or stick to belts. The Cryowave freezer uses a proprietary, agitating wave action that gently tumbles layered products to lock in moisture and maximize yield, the company claimed.
The dual-mode freezer's patented, controllable wave system delivers the highest attainable amount of IQF product. The vibration also can be turned off when processors want to freeze flat, trayed or formed products.
Mark DiMaggio, head of food and beverage markets at Linde North America, said: "Our new and improved Cryowave freezer has the most hygienic freezing platform on the market today, coupled with the highest capacity per unit of floorspace.
"The Cryowave has lower operating costs than any other IQF freezer, and is another example of how Linde gives processors the ability to maximize production capacity while processing the highest quality IQF product - critical benefits in this highly competitive market."
The Cryowave freezer is part of the Linde Cryoline family of hygienic freezers. These include the Linde Cryoline PE freezer, which produces consistently formed shapes and weights of sauces, purees, soups and a variety of other liquid food products, and the Linde hygienic impingement freezer, which the company claims, delivers the highest freezing capacity per unit of floor space than any other straight-line freezer.
In addition, the Cryoline PE freezer is a cryogenic freezing technology that can make frozen pellets, discs, cubes, squares or a combination of shapes.
Mr DiMaggio said, "Whether you are producing for the catering or retail markets, this freezer makes it easy for customers to portion and defrost as much or as little of the product as they need, which eliminates the need for extra packaging and minimizes waste."
Linde designed the Cryoline freezers in accordance with US Department of Agriculture and American Meat Institute guidelines for sanitary design. They have no niches to harbor pathogens and have sloped internal and external surfaces to eliminate liquid collection and to facilitate easy draining. They offer complete access to all areas for easy cleaning and inspection, reducing maintenance downtime, the company added.