Baking & Snack - July 2009 - 64
BLAST FREEZERS
Continued innovation by manufacturers of blast freezers assists
bakeries with running equipment longer between defrosts.
67
Solid
BY SHANE WHITAKER
W
hether you sell your baked foods frozen or
fresh, blast freezers can be an excellent way
to extend the shelf life of your products.
Freezing products also can make them easier to handle,
and it preserves their flavor, texture and nutritional
attributes well beyond that of fresh baked foods.
Bakeries generally use spiral conveyors in large
insulated rooms to automate the process of lowering
temperatures of products below the freezing point;
however, companies also may choose to use blast cells
or inline conveyor belt freezers. Freezers feature either
mechanical or cryogenic freezing systems.
Mechanical freezers consist of compressors,
condensers with internally recirulated refrigerants,
heat exchangers (coils) and fans. Refrigerants such
as Freon, Freon replacements and ammonia are commonly used in the condensers (See "Freon or Not to
Freon" on Page 68). Cryogenic freezing, on the other
hand, employs liquefied nitrogen or carbon dioxide
that is sprayed directly onto the product and into the
product areas to affect heat transfer. Cryogenic systems are generally used for products that must shed
their sensible and latent heat as quickly as possible to
maintain product and structural integrity.
Although mechanical freezers typically require a
greater upfront cost and need greater space than cryogenic freezers, they are more widely used because the
cost of gases used in cryogenic freezing can be prohibitive to large bakery operations. Cryogenic freezers,
however, can work as much as 10 to 30 times as fast as
mechanical blast freezers. Nevertheless, manufacturers
of mechanical blast freezers have increased production
cycles of their freezers to assist bakeries.
INCREASING PRODUCTION. One of the main
issues bakeries encounter with mechanical blast freezers is the need to defrost the refrigeration coils. Because coils are the coldest material within the blast
freezer, moisture is attracted to the coil fins and tubes,
according to Peter White, president of I.J. White Systems, Farmingdale, NY.
This moisture forms into starfrost and ice on the coil
surfaces and adversely affects heat transfer. This ice
buildup causes the blast freezer to run less efficiently
to the point where the blast freezer cannot hold air
temperature, and product discharges not cold enough.
сов Cryogenic freezers
use liquid nitrogen
or carbon dioxide to
rapidly cool bakery
products.
LINDE GROUP
The production line must stop the blast freezer to defrost, and this defrost cycle takes approximaltey an
hour and can occur as frequently as every eight hours.
This translates into losing three hours of production
every day and 18 hours during a 6-day workweek, according to Mr. White.
July 2009 / BAKING & SNACK
Baking & Snack - July 2009
Table of Contents for the Digital Edition of Baking & Snack - July 2009
Contents
Baking & Snack - July 2009 - 1
Baking & Snack - July 2009 - 2
Baking & Snack - July 2009 - 3
Baking & Snack - July 2009 - Contents
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