Crust Flow-V Joins Air Liquide America Food Equipment Line

Go Back----Trucking Jobs by State

Keeping food in shape has long been an issue for the poultry, seafood and meat processing industries. Not anymore.

Air Liquide America’s Crust Flow-V Freezing Tunnel offers a major advance in food freezing technology. Introduced and displayed at the International Poultry Expo at the Georgia World Congress Center, the Crust Flow-V offers surface hardening and freezing (crusting) of small-size products in individually quick-frozen (IQF) quality.

“The surface of the product is rapidly frozen in an oscillating, vacuum-insulated, high-grade stainless-steel vessel,” said Thomas Wolf, Food and Beverage Business Development Manager, Air Liquide America. “The oscillations ensure the simultaneous free-rolling freezing and transport of the food product – a perfect combination for the poultry, seafood and meat production industries.”

The Crust Flow-V joins the new Crust Flow-P Freezing Tunnel in Air Liquide America’s Food and Beverage Equipment line. Both units offer the complete package for food freezing, with short residence times, continuous operation and throughputs of 1,000 to 5,500 pounds per hour depending on the product. The Crust Flow-V, like the Crust Flow-P recently introduced at the Worldwide Food Expo, offers flexibility of use with mechanical freezers and is easily integrated into existing lines, including other operations that follow hardening and surface freezing.

Go Back----Trucking Jobs by State