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IQF Rice Preparation and Packaging

Rice is one of the most popular items on the worldwide market. With the fast-growing market for ready meals, the demand for rice is expected to grow significantly between 2017 and 2022. Along with the growing market, comes the increasing number of rice varieties available. Wholegrain, wild rice, and black rice are some varieties that have gained popularity due to the growing trend for healthier meals. While the demand for rice and rice varieties is increasing, there is still the challenge of processing rice for freezing which needs to be addressed.

Rice Preparation

There are more than 100 varieties of rice commercially produced in the United States. Of these varieties, three types are the most prevalent: Indica long grain rice, Indica medium grain rice, and short and medium grain Japonica varieties. Long grain rice represents the majority of total rice sold in the United States. Long grain is preferred for prepared foods because it is easy to prepare and durable.

Optional Parboiling

To prepare rice, some opt for parboiling before rice milling. With parboiling, rice is soaked in water and steamed while it is still brown rice. This gelatinizes the starch in the rice kernel, causing the starch granules to melt together. To allow water to enter the rice, heat is applied to cause the crystalline structure to be diffused. This step increases randomness in the starch structure and decreases the number and size of crystalline regions. It allows nutrients from the outer bran to precipitate into the grain itself, preventing the loss of nutrients during milling and improving the shelf life of the rice. This step also mends cracks in the rice.

Milling

After parboiling and drying, the grain structure becomes compact. The content of vitamins and minerals is also enhanced and the moisture content is reduced by 13%. The rice is ready to go through the milling process, which reduces it to about 68% of its harvested weight. Milling creates firmer, more separate rice grains that are more stable, less brittle, and less susceptible to overcooking than regular-milled white rice.

Packaging

Parboiled-milled rice, regular-milled rice, and brown rice can all be cooked and dried before packaging to provide prepared food that has a very short consumer preparation time (90 seconds to 15 minutes). With instant, quick-cooking and boil-in-bag products, the rice is blanched in hot water, steamed, and rinsed. Then the product is placed in a dehydration oven until the moisture content reaches about 12%. When the moisture level of the rice is increased using steam or water, it forms cracks or holes in the kernels. This allows for fast cooking when the rice is re-cooked because water can easily and quickly penetrate into the grain. For frozen rice, the cooked grains are then individually frozen before packaging for an easy to use and delicious product.

Stickiness and IQF Rice

It’s easy to prepare the perfect rice when cooked in small batches on your home stove. The problem rice processors have is making 10,000 pounds of rice per hour while maintaining consistent quality.  The biggest challenge that needs to be overcome is the stickiness of rice after it is processed. The degree of stickiness depends on rice variety, blanching time, length of the washing process, drying process, and hold time after blanching to absorb moisture. Rice stickiness not only creates an undesirable product, but it can also make it difficult to maintain reliable food safety. This is why it is important to have a highly efficient, hygienic, and easy to clean freezer. To prevent stickiness, pretreat your IQF rice by washing it multiple times to decrease the amount of starch. More washing leads to less stickiness and better product separation.


AFE

AFE provides a full array of exceptional refrigeration, cooling, freezing, and processing equipment to help you achieve good product separation and natural appearance as well as maintain the highest food safety standards. Each piece is crafted from high-quality stainless steel with expert welding for durability. You can trust that all of our unsurpassed hygienic designs and equipment exceeds standards for sanitization and dependability.

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From the Farm To The Table: IQF Poultry


Poultry is one of the cheapest, healthiest and most popular source of animal protein in the world. With the demand for meat, milk, and eggs set to increase in the coming years, the question is, how do we meet the growing market and still maintain quality? With the population growing and the middle class expanding, previously poor households have an increase in income. To satisfy their need for meat consumption and also address the never-ending search for a leaner diet, the answer is frozen poultry. Poultry is one of the healthiest protein sources with a fat content lower than red meat. Rich in amino acids and highly digestible, poultry is on the track to becoming the world’s most consumed meat. Now the question is, how do we go from farm to table without sacrificing health, taste, and quality?

High-Quality Poultry

When thinking of poultry, the first thing that comes to mind is chicken or turkey. These are by far the most popular types of poultry, but duck and goose are also tasty alternatives. No matter what you choose, the selection and processing of the poultry are of the utmost importance. Select plump, unblemished, and odorless poultry for freezing. Depending on your market, different types of poultry will yield different results. Tender young birds are best for roasting, frying, and broiling, where flavorful, older birds are best for braising and stewing.

Food Safety

Providing high-quality poultry that is convenient, tasty, and safe is the goal of any processor. Due to its chemical composition, meat offers particularly favorable conditions for the growth of microorganisms. Poultry must be properly stored, cleaned, handled, and cooked, to avoid foodborne illness. This is why food safety is the top priority for frozen meat and poultry processing. It is our job as food processors to deliver the safest product possible product in a convenient way. This is especially important when addressing the convenience of frozen meals. Sanitary freezer design and easy cleaning are where you need to start when choosing a freezer for your products. To do this, one has to start with the proper freezer.


AFE Spiral Freezer

When properly processed and frozen, poultry can stay delicious, nutritious, and safe for quite some time. With the right equipment, ensuring your meat is at the peak of quality is simple. At AFE, each of our commercial refrigeration and freezing units is crafted with industry-leading sanitation and durability. Stainless steel, welding, and dedication to hygienic design standards create products that simply outperform our competitors.

Hygiene is only one factor that needs to be considered. The available floor space in your facility is one of your most valuable assets. And when you’re making decisions regarding your equipment, it’s important to consider efficiency and performance. Make sure that you’re making the most of each and every inch with an AFE Packaged Spiral Freezer. Its unique spiral design is ideal for any freezing and cooling application and ensures simplistic, reliable and hygienic operation.

 

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Blueberries: A True Superfood

Blueberries are a fast-growing product in high demand. From bakeries to your local supermarket, frozen blueberries have endless potential. They are often eaten fresh, frozen or juiced and also used in a variety of baked goods, jams, jellies and for flavorings. This berry is truly a superfood, containing several vitamins, beneficial plant compounds, and antioxidants. A low-calorie food that is also sweet to the taste, it is not surprising that the demand has increased. However, frozen blueberries present their own challenges. It is overcoming these challenges that create a high-quality product.

Health Benefits of Blueberries

Blueberries may have benefits for heart, brain, and blood sugar health. Studies have found a relationship between berries and improved heart health. They also suggest that blueberries have significant health benefits for people with high blood pressure. This is because blueberries inhibit oxidation of LDL cholesterol, a step in the heart disease process.

A higher intake of flavonoid-rich food is also associated with better brain function. Consuming blueberries can prevent oxidative stress, which plays a role in the aging process. They may also improve brain function directly. One study states drinking blueberry juice every day for 12 weeks improved memory in 9 older adults with early memory decline. Another six-year study found that blueberries and strawberries delayed brain aging by up to 2.5 years in older adults.
People with diabetes are sensitive to rapid changes in blood sugar. They need to be cautious when they eat foods rich in carbohydrates. Blueberries contain moderate amounts of sugar, but do not have adverse effects on blood sugar levels. This is due to their high content of bioactive compounds. In fact, blueberries can have beneficial effects on blood sugar control. One study found that two blueberry smoothies a day for six weeks helped improve insulin sensitivity in obese people who were at a high risk of developing diabetes. They may also affect blood sugar levels directly after a high-carb meal by blocking certain digestive enzymes and reducing blood sugar spikes.

Freezing Blueberries:

When freezing blueberries, the common challenges are with appearance, yield, and dehydration. For appearance, you want to avoid surface cracks and burns that occur due to slow freezing time and/or usage of metal belts. You also need to keep dehydration at a minimum, while keeping yield and profitability high. Washing and destemming are also common practices for blueberries.

After pretreating, the blueberries are ready for freezing. Because of the delicate nature of blueberries, it is imperative to choose the right freezing equipment if you want to preserve the natural appearance after freezing. The optimum result should be well separated, natural looking blueberries. High-quality IQF blueberries can be sold easily at a premium price.


Choose AFE

Achieve high quality with AFE. Together we can choose the best freezer and features that can contribute to a natural appearance, low dehydration, and high yield. While being highly hygienic, our freezers also have adjustable fan speeds for optimal airflow. The result is a gentle, but quick crust freeze with minimal snow formation. Minimal snow means less dehydration of the product, resulting in higher yield and more profit.

High efficiency, easy maintenance, and cleaning make our IQF Freezers the ideal choice. Our equipment is fabricated with stainless steel and expert welding for exceptional sanitation and durability. Each piece far exceeds industry standards for health, cleanliness, and energy savings to give you the best results for your business.

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A High Demand For Cherries

A High Demand For Cherries

Individual quick freeze, IQF, freezing, freezer, commercial freezing, advanced food equipment, cherries, frozen cherries, iqf cherries,

Many countries around the world are being affected by adverse climate conditions. These conditions destroy crops and affect the supply of fruits and vegetables. One of the fruits affected is the cherry. With the bad weather in the past year, significant volumes of cherry crops have been lost. With an unbalanced fresh cherry market, buyers have been trying to cover their supply needs from all areas. It is not a secret that cherries are in high demand. Dairy and confectionary industries crave this product. However, what makes the cherry so special?

Cherry Basics

Cherries are a sweet summertime treat. Not only are they delicious, but they are also great for your health. Cherries are one of the top antioxidant-rich foods. They contain melatonin, which aids in a good night’s sleep, and fights inflammation and pain from arthritis.

Here are some basic nutritional facts:

  • Cherries are fat, cholesterol and sodium-free
  • One cup is less than 90 calories.
  • One cup of cherries has 3 grams of fiber.
    • Fiber aids in digestion lowers cholesterol, controls blood sugar and can help with weight loss.
  • Cherries are a good source of vitamin C (16% of the daily recommended value in one cup.)
  • Cherries contain vitamin A, calcium, protein and iron.
  • One cup of cherries contains 260mg of potassium.
    • Potassium keeps the body functioning and plays a key role in muscle, heart, kidney and nerve cell functions.

  • They are one of the top antioxidant-rich foods. Cherries may prevent the onset of several chronic diseases.
  • Anthocyanins in cherries (what gives it it’s red color) help protect the heart and surrounding tissues.
  • Boron in cherries helps maintain calcium balance and promotes bone health.
    • Boron may also prevent osteoporosis.
  • Eating cherries reduces pain and inflammation associated with arthritis and gout.
  • Cherries contain melatonin, which regulates sleep cycles
    • Melatonin also may be helpful with jet lag and insomnia.

With the demand for cherries increasing, also comes the demand for IQF cherries. Here are a few things to keep in mind when freezing cherries.

Freezing Whole Cherries

Cherries have a short harvest season. This means the processors have to hurry with processing and take as much as they can from the harvest. It also means that cherries will be frozen whole a lot of the time. After the cherries are frozen whole, processors have to wait until the season is over. Then the cherries can be defrosted, pitted and IQF frozen.

Pitting

When the cherries are defrosted, it is time to pit. However, the fruit can lose a lot of juice, meat, and shape during pitting. This can be aided by using the optimal temperature settings. Pre-cooling cherries before pitting to 2C will lead to the best pitting process. If the temperature is above this, the fruit lose a lot of juice. If it is below, the fruit loses meat and breaks down.

Infeed Temperature

Cherries have a lot of juice and sugar, so they need to be treated carefully. The right infeed temperature is imperative for preserving the appearance and shape of the fruit. If the infeed temperature is low enough, the cherries will not lose juice or fruit meat during freezing. The result: A higher yield of frozen cherries ready for the market!

Temperature For Dark Cherries

Dark, sweet cherries have a high sugar content. During freezing, the juice, essentially syrup, doesn’t freeze at the typical -18C to -20C. It needs to go all the way to -25C to be frozen all the way. While it may lead to a lower capacity, dropping the temperature for dark cherries will yield a better quality frozen cherry.


AFE IQF Cherries: Have Confidence In The Health Of Your Fruit

With the continuous demand for frozen cherries around the world, look towards AFE. Fruit and products created with fruit are very delicate. Without proper processing, these products spoil rapidly or can become contaminated.  Each piece of fruit processing equipment is crafted with full dedication to hygiene, quality, and cleanliness. Full welding and stainless steel ensure lasting durability and sanitation. From space-saving design to site-built equipment for higher product needs, we can help you find the equipment that is right for your needs.

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For The Best Frozen Asparagus

For The Best Frozen Asparagus

Asparagus is a popular item on the market with a high value. Sweet and firm, asparagus makes a great side dish for any meal and is a great source of flavor, antioxidants, vitamins, and minerals. However, it can be tricky to get right. Food processors need to pay extra attention to their pre-processing techniques and what technology they use to freeze this product. With careful selection and individual quick freezing, your asparagus will retain its texture and flavor no matter if its whole, diced, shopped, or just the asparagus tips.

Processing

Each asparagus must be cut to the desired shape with tough ends and scales removed. Once cut, the asparagus should be blanched in boiling water or with steam, then transferred to ice-cold water when they are done. Pre-cooling should be at about 7oC. Once properly processed, the asparagus is ready to be frozen.

Freezing

Asparagus can be tricky to freeze. When compared to other frozen food products which use air to move the product and create a complete fluidization, IQF asparagus needs the air to circulate in a way that the product is not moving at all. When loading the asparagus, place it so that it is in the cross direction of belt movement. This avoids the risk of the asparagus rolling off the belt. You can load as much product as possible as long as there is still airflow going through the pieces.

IQF Freezers with AFE

With a natural appearance, shape, color, taste, and texture, consumers will be flocking to the isles for this great product. Our IQF freezers have optimal bedplate configuration and are easily controlled. Gentle handling during freezing helps protect  Delicate and fragile vegetables like broccoli, spinach, or asparagus from damage. High efficiency, easy maintenance, and cleaning make our IQF Tunnel Freezers the ideal choice. Our equipment is fabricated with stainless steel and expert welding for exceptional sanitation and durability. Each piece far exceeds industry standards for health, cleanliness, and energy savings to give you the best results for your business. Sold at a premium price, processors will have a higher yield of products and have more product to sell. With the most innovative freezing equipment on the market, your high-quality asparagus will fly off the shelves.

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The Science Behind Freezing

The Science Behind Freezing


Freezing is used as a preservation method for almost all foods. From fruits and vegetables to meat and seafood, freezing is a popular way to keep food fresh after harvesting. With an extended shelf life and more nutrients, frozen products are frozen when they have the most minerals and vitamins. However, what exactly happens when food is being frozen?

Chemical Changes

We all know that fruits and vegetables start to deteriorate right when they are harvested. Freezing happens right after harvesting to seal in the taste and texture of the product at its peak degree of ripeness. However, the chemistry behind this is a little more complicated. Fresh produce contains enzymes, which cause the loss of color, loss of nutrients, flavor changes, and color changes. These enzymes have to be inactivated to prevent these reactions.

For vegetables, enzymes are inactivated with blanching. Blanching exposes vegetables to boiling water or steam for a short period of time. Then the vegetable is rapidly cooled in ice water to prevent it from cooking. Blanching also helps destroy microorganisms on the surface of the vegetable and it makes some vegetables, like broccoli, more compact.

With fruit, the enzymes cause brown colors and a loss of vitamin C. Because fruits are normally served raw, they can’t be blanched like vegetables. Instead, these enzymes are controlled with chemical compounds that interfere with the enzymes. Ascorbic acid, vitamin C, is the most popular chemical used and can be used in its pure form or mixed with sugar. Soaking in dilute vinegar and a coating of sugar and lemon juice is another option.

Textural Changes

With fruits and vegetables, the textural changes have to do with water. Water makes up 70-90% of the weight of most fruits and vegetables. It and other substances are stored in the rigid cell walls which support the structure and texture of the product. When you freeze a fruit or vegetable, you are freezing the water contained in the cells. As the water freezes, it expands, and ice crystals cause the cells walls to rupture. This causes the texture to be much softer when it is thawed than when it was raw. This is why some vegetables, like celery and lettuce, are not usually frozen. In order to control the extent of cell wall rupture, you have to freeze the produce as quickly as possible. With rapid freezing, a large number of small ice crystals form compared to slow freezing which forms fewer larger crystals.Because of the soft texture when thawed, most frozen fruits are served when they are not completely thawed. In a partially thawed state, the effects of freezing are less noticeable. It is also less noticeable for products that are cooked before eating because cooking also softens cell walls.

Individual Quick Freezing

Don’t go for the one-size-fits-all approach. Individual Quick Freezing is the ideal choice for high-value produce. Your produce will maintain its natural appearance, texture, and color when frozen in an IQF Tunnel. An IQF Tunnel will not only lock in nutrients but also ensure the highest quality product that can be sold at a premium price. At AFE each piece of equipment is crafted with full dedication to hygiene, quality, and cleanliness. Fully Welded Stainless Steel enclosures will ensure the highest degree of sanitation in the industry and long-term durability.  Cleanliness and hygiene are critical considerations when it comes to food processing and preservation. Our IQF Tunnels can be fabricated using fully welded stainless steel panels or stainless steel clad panels that provide exceptional sanitation and durability. Each piece far exceeds the industry standards for health, cleanliness, and energy savings to give you the best results for your business. For any of your freezing needs, look to AFE for a wide variety of freezer and cooler products.

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What Happens After Harvesting

What Happens After Harvesting


We all know that once a vegetable is harvested, it begins to release heat and lose water in a process called respiration. This natural process has an impact on the nutritional qualities of the vegetables we consume. However, the real culprit behind the loss in nutrition is the time between quality control, transportation, handling, and the moment our vegetables reach the shelf. Once they are ready to buy and on our kitchen tables, our products may have already lost half of the original amount of nutrients.

From Tree To Table

Fruits and vegetables are major sources of macronutrients, like fiber, and micronutrients, like Vitamin C. They are often at their most nutritious when they are harvested at peak maturity. However, most people do not have home gardens capable of providing the recommended 5-13 daily servings year round. This is where supermarkets and distribution come into play. Fruits and vegetables grown locally may spend up to 5 days in transit after harvest before arriving at the distribution center to be processed. For fruits and vegetables grown in other countries, this time varies from a few days if transported by air freight to several weeks if sent by refrigerated ship. Once at the store, your food may spend 1-3 days on display before being purchased by the customer, who then may store them up the 7 days before consumption. This amount of time from harvest to consumption can mean significant nutrient degradation.

The Argument For Freezing

Most fruits and vegetables are composed of 70–90% water. Once separated from their tree, plant, or vine, they undergo higher rates of respiration, resulting in moisture loss, quality and nutrient degradation, and potential microbial spoilage. This often depends on the particular nutrient, the commodity, and the postharvest handling, storage, and home cooking conditions. In an attempt to keep food fresh for longer, canning, freezing, pickling, dehydration, fermentation, and other methods of preservation are carried out. Their goal is to deliver processed products that are safe and retain desirable quality attributes similar to fresh products. Freezing is the most simple and natural way of preserving vegetables. In fact, studies show that frozen fruits and vegetables have just as many nutrients as fresh ones. Enzymes in fresh fruits and vegetables cause loss of color, flavor, and nutrients as soon as they are harvested. This reaction can be stopped when food is frozen. Freezing deactivates the enzymes responsible and locks in nutrients inside the vegetables. The fruits and vegetables are able to keep the same amount of nutrients for a longer period of time.

Freezing and Vitamin C

Still not convinced? Take into account Vitamin C. Both water-soluble and sensitive to heat, light, and oxygen, Vitamin C is susceptible to loss during home cooking and thermal processing. This makes perfect as an index of nutrient degradation. When fresh products undergo minimal storage and are handled at proper temperatures, they have high amounts of vitamin C. However, after harvest, this vitamin quickly degrades. This continues during storage as Vitamin c losses in vegetables stored at4°C for 7 days range from 15% for green peas to 77% for green beans. However, if these products were frozen, then their Vitamin C loss would be lower. Influenced by the particular commodity along with the blanching and freezing conditions, frozen fruit and vegetables were found to have little nutrient change if storage temperature was well maintained.

IQF Freezing

The most popular freezing method for vegetables worldwide is the IQF freezing method. With the growing demand for frozen foods, consumers have become more particular about the quality of the frozen food they buy. They not only want the frozen items to retain all their nutrients, but they also want the natural appearance, taste, texture, color, and shape of the products to be preserved as well. The way you treat your products is critical to the quality and safety of each finished product. Choosing the right industrial refrigeration equipment streamlines your process for higher quality, healthier products.Processing and preserving vegetables properly is essential to creating delicious, fresh, and safe products for your customers. From spinach processing to vegetable product freezing, you can look to AFE for a wide variety of freezer and cooler products to meet your specific commercial cooling needs. As for fruit and products created with fruit, they can be very delicate. Without proper processing, these products spoil rapidly or can become contaminated. Look to us for a wide variety of exceptional quality equipment to keep your fruit and fruit products cool during processing, or frozen after creation. From space-saving design to site-built equipment for higher product needs, we can help you find the equipment that is right for your needs.

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The Advantages of Frozen Food


Now more than ever, consumers are willing to pay a premium price for organic, healthy food products. Not wanting pesticides or synthetic fertilizers in their food, organic food lovers are looking towards fresh products. However, consumers are realizing that frozen products are as good as fresh ones. With the frozen food industry expected to reach 363.9 billion by 2024, the frozen food industry is growing rapidly. However, consumers still prefer to use fresh ingredients over frozen. They are unaware that frozen food comes with a number of advantages. With an extended shelf life and more nutrients, frozen products are frozen when they have the most minerals and vitamins. Read on to understand why freezing is better.

Nutrition and Waste

The problem with fresh vs frozen food comes from a lack of awareness towards food waste and eating. In terms of nutritional content, freezing doesn’t damage food. Rather it preserves vitamins and minerals. Fresh fruits and vegetables, when harvested, continue to undergo chemical changes which can cause spoilage and deterioration of the product. For fresh vegetables, within three days of being pulled out of the ground, 80% of vitamin C is naturally lost from them. They also have a useful nutritional lifespan of up to five days. A quarter of all food intended for consumption is lost in the distribution chain. This waste can be avoided by improving our buying, storing and cooking habits. Studies show that consumers create less waste from using frozen fruits, berries, and vegetables.

Organic and frozen

It is easy to see why fresh products may seem to be the better choice. Produce bought from the supermarket greengrocer section is full of color and crunch. In fact, many stores use fine mist sprays to give the “just picked” look. Supermarkets are convincing shoppers to pay a premium for food they believe is tops for health and taste. However, with no synthetic modifiers, frozen food maintains its nutrients and natural flavor. Frozen food products do not require any additives in order to preserve the food. The main way to ensure long-lasting organic products is by freezing them. Growing populations and urbanization are factors that require more food resources. But there is also a big challenge in reducing waste and the growing trend for fast, convenient meals. With frozen products, healthy, flavorful, quality meals are easy ways to get a fast, organic meals without sacrificing health.

Freezing Technology

There’s no arguing it — frozen fruits and vegetables are convenient. Being pre-washed, and sometimes pre-chopped, they even come in little bags or boxed that wait in your freezer for use. On top of that, they are also often cheaper than their fresher counterparts, savings that increases when you throw out two-day old fresh broccoli that has started to brown before you could use it. The main question is “How do you convince people to consume more frozen food?” There is still a bit of guilt associated with buying frozen It is not enough to list all the benefits of frozen produce. The only way is to offer premium quality frozen food that has a natural appearance and better convenience than fresh ones. Choosing the right industrial refrigeration equipment streamlines your process for higher quality, healthier products. At AFE, we offer hygienic design standards that routinely outperform our competitors. We know different food products require different freezing methods.The type of cooling and freezing equipment that is right for you depends on the type of products your business produces. With over 150 years of combined experience, our knowledgeable team is prepared to help you understand the various options available to you so you can equip your business effectively.

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Achieving High Quality Frozen Strawberries

Strawberries are one of the most popular frozen fruits on the market. With increasing demand, the competition increases when it comes to providing high-quality products. Strawberries are one of the most sensitive products to process. In order to deliver high-quality strawberries to the market, suppliers should consider the pre treatment and freezing technology when choosing an IQF Freezer.

Pre-Treatment

When strawberries are handled mechanically, they are considered to be sensitive products. Pre-treatment for strawberries includes washing and dicing the berries. After being prepared, the strawberries can be pre-cooled to improve the freezing result. When the strawberries are at a lower starting temperature when fed into the freezer, the freezing results are higher quality. A challenge when freezing strawberries is preserving the natural appearance of the product after freezing. This becomes more of a challenge when the berries are diced or sliced. The high sugar and water content of the fruit makes the pieces sticky when frozen, resulting in a high risk of lump formation. Something else to note is that overripe strawberries and pieces should be removed. If not removed, the soft jam will spread to other strawberry pieces and create blocks and lumps.

Freezing Equipment

To achieve high-quality results, it is important to choose the right equipment. Without proper processing, strawberries can spoil or become contaminated. Your equipment should keep your fruit cool during processing, and frozen after creation. Individual quick freezing (IQF) tunnel freezers are designed for freezing small-sized products like fruits, vegetables, and small meat products. Our contact belt tunnels are in a welded SS Steel or SS Clad Enclosure.

AFE

We know how delicate fruit can be. At AFE each piece of fruit processing equipment is crafted with full dedication to hygiene, quality, and cleanliness.Fully Welded Stainless Steel enclosures will ensure the highest degree of sanitation in the industry and long term durability.  Cleanliness and hygiene are critical considerations when it comes to food processing and preservation.

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AFE and Farm Frites: A Higher Hygiene Ranking

The European processing industries investment in their deep-freeze capacity and strict legislation around the use of the refrigerants means there is more of a demand for frozen fries than ever. There is also a call for increasing standards regarding continuity, capacity, hygiene, and natural energy use. Last year Farm Frites invested millions of euros in a new  IQF Freezer. What freezer did they choose? AFE with their state-of-the-art line of the freezers with the highest hygiene ranking in the industry.

Why is AFE the number one choice for freezers?

Continuity:

This is probably one of the most important features of a modern IQF Freezer because the profit is in the availability of the machine. Every second that the production line at Farm Frites is not operating costs them about 1.5 euros. After eight hours, that amount equates to 43,500 euros lost. With an IQF Freezer from AFE, production only stops to do the necessary cleaning between lots. The machine operates for multiple weeks around the clock without stoppage and is perfectly capable of running many more weeks if other surrounding conditions allowed such.

Electricity Saving:

With modern evaporators, Farm Frites is saving a lot of energy. While many suppliers use a cooling agent of -32°C, AFE uses evaporators at -25°C. Every degree lower in the evaporator requires 3% more energy, meaning AFE freezers can save 21% on energy. With electric prices at 6 euro cents per KWh, Farm Frites can save 160,000 euros in one year. Additionally, the 39 centrifugal fans in each IQF Freezer can be operated with frequency regulators, thus being able to operate with lower energy usage. With the reserved capability to process 40 metric tons per hour, these savings will substantially increase.

Ready-Made Modules:

AFE provides IQF Freezers as ready-made modules.This means AFE only needs to weld the large modules together at the factory site minimizing significant installation time and resources in the field. However, these giant freezers require some organization to transport to the facility. With an inland craft, the enormous modules can be delivered to the nearest port to curtail road transport.

Hygenic Demands:

Fully welded enclosures with raised self-supporting fully welded floor systems slopped to integral drains focused on the elimination of nuts/bots and ‘sandwiched pieces” help to ensure optimal hygienic conditions. Cleaners can reach every spot of the freezer. Plus, with the addition of LED lights, the freezer can also be inspected everywhere.  AFE’s Cleaning in Place system automates the cleaning process making cleaning easier and faster. The evaporators are cleaned with spray pipes while the tunnel is cleaned with special spray balls with nozzles installed in the IQF Freezer and under the conveyor belt. After spraying, the entire space is heated to 78°C in order to pasteurize the inside.

Check Out AFE’s Article In Potato World

AFE provides the most hygienic and efficient Individual Quick Freezing (IQF) freezing and cooling machines for ALL food products. Our goal is to provide the most hygienic, energy efficient and reliable equipment available in the world.