The Boc Group, Inc.

Linde Gmbh

D Scott Boyles

Michael D Newman

Stephen McCormick

Thomas Edward Kilburn

Robert Muscato

Stephen A McCORMICK

An apparatus and method for surface crust freezing of a food product utilizes a refrigeration shell enclosing a freezing chamber, the freezing chamber having a cavity shaped to substantially accommodate the shape of the exterior surface of the food product; the cavity communicating with the refrigeration shell; a transport substrate to carry the food product into the freezing chamber; a cryogen supply; and a gas circulation device in the refrigeration shell in communication with the cryogen supply to introduce a cooling flow of gas containing cryogen into the cavity so as to contact the food product along its exterior surface.

Method for surface crust freezing of food product

Apparatus for surface crust freezing of food product

Food products are frozen or cooled within a housing chamber defined by side walls between an ceiling and floor and having a cryogen supply, a food products conveyor extending into the chamber disposed between the ceiling and floor, by transporting the food products on the conveyor; the chamber containing at least one impingement hood disposed above the conveyor; the impingement hood including a shell including a top, opposed edges and opposed side walls supporting an impinger containing openings. Gas and solid or liquid cryogen are mixed within the impingement hood, the mixture of gas and cryogen are directed to the impinger, and impingement jets of the mixture are directed through an impingement plate onto the food products transported on the conveyor.

Flow enhanced tunnel freezer

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Telford, PA, United States of America

D Scott Boyles