New air-jet technology minimizes dehydration loss while speeding impingement freezing
Impingement is the process of directing high-velocity air-jets at the top and the bottom of food product. Impingement cold air-jets remove the static surface boundary layer that surrounds the product resulting in a very fast freezing, small ice crystals and thus high product quality. Impingement freezing applies to products with a high surface area-to-weight ratio and ideally freeze hamburger patties and other flat products. Impingement technology also applies to crust freezing.