GEA conducted intensive and continuous research and development to significantly improve the individual quick freezing (IQF) of fruits and vegetables. The Long Wave Fluidization™ system resulting from this development outperforms all existing IQF techniques. The new AY-series IQF tunnels integration of this technology exceeds food processors’ expectations in product quality, low product dehydration and low product clumping.
The GEA AY-series even eliminates the need for liquid nitrogen pre-crusting before freezing for highly sensitive products such as raspberries. By combining even air distribution, high air pressure and gentle mechanical product agitation, not belt shaking, the GEA AY-series ensures true fluidization.
Higher Yield
- Gentle product handling for sensitive products
- Superior IQF treatment with Long Wave Fluidization™
Cost effective IQF treatment
- Optimum energy consumption with -37°C/-35°F evaporating temperature
- Lower product dehydration with shorter freezing time
Hygiene and reliability
- Superior, industrial tough in-house built floor and enclosure design
- Stainless steel construction
Easy cleaning and inspection
- Large access for ease of cleaning and maintenance
- All drive motors and fan motors externally mounted
Easy, short installation
- Modules pre-assembled in factory for short installation time
