New airjet technology minimizes dehydration loss while speeding impingement freezing.

Impingement is the process of directing high-velocity airjets at the top and the bottom of food product. Impingement cold airjets 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.


Our HVF-series freezers are specifically built for:

Enhanced impingement freezing

  • Utilizes uniquely designed high-velocity airjets to quickly reduce the outer-layer temperature of food
  • Minimizes dehydration loss and cellular damage, improves yield and increases shelf life to enhance food quality

Lower energy consumption

  • Airjets minimize the air pressure drop across the system, requiring less fan power
  • Available with our Reduced Volume System (RVS) that improves the refrigerant distribution in the evaporators resulting in lower energy consumption

Enhanced impingement freezing

  • Utilizes uniquely designed high-velocity airjets to quickly reduce the outer-layer temperature of food
  • Minimizes dehydration loss and cellular damage, improves yield and increases shelf life to enhance food quality

Hygiene and reliability

  • Fully stainless steel-welded enclosure, floor and structure
  • Ample access to all components
  • Easy, effective cleaning year after year, satisfying the highest food safety requirements

Modular design

  • Available with two parallel belts, operating independently from each other with adjustable belt speed and two-direction conveying
  • Modular design accepts additional modules to increase capacity
  • Fully pre-assembled in our factory prior to shipping

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