Crust freezing [ Return towards Seafood ]
Crust freezing is applied either to boost mechanical freezers, preserve shapes, prevent water losses or obtain an efficient slicing.
This process consists in hardening the products surface to:
- Increase the product rigidity before an efficient slicing
- Avoid the products loss of shape during their handling or conveying
- Limit the water losses during mechanical freezing
- Increase the portion weighting accuracy
- Increase the production rate of your existing Freezing/Chilling line
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