Food-focused freezing

ENGINEERING from a freezer design aspect instead of a more complex oven system has given a solution that is significantly less expensive than the conventional 搊ven-concept?steamers on the market. The Frigoscandia GYRoCOMPACT S6 steamer from JBT FoodTech was the first technology to offer affordability coupled with the hygiene, reliability and performance advantages of a self-stacking conveyor. The self-stacking freezers replaced the refrigeration system with a steam injection system and a modified enclosure that can withstand high temperatures.

Frigoscandia GYRoCOMPACT S6 Fact Box ?The steamer's self-stacking spiral conveyor enables processing of up to 50% more product than a conventional steamer with the same footprint, forming its own stack. ?There are no rails, no glide strips, and no drum drive to complicate cleaning. ?Compared with a conventional spiral it offers continuous stack support and minimal steam leakage. This gives uniform product outfeed temperature across the belt. ?The 揵elt squeeze?and “Christmas-treeing?that plagues traditional spiral conveyors is eliminated, thanks to the spiral's tension-free self-stacking belt. ?Its unique TOPHAT?drying zone gives exact control over surface texture and appearance, which gives a dryer finish on sealed product packaging. ?Positive steam feed and impeller fan ensure uniform distribution throughout the stack. Double-duty steam containment equalizes variations in steam flow and keeps the steam 搃n place? It also eliminates leakage into the factory locale, ensuring a cleaner, more comfortable work environment. ?Full seal welding eliminates risk of condensation inside panels. Each panel forms a tightly sealed individual cassette, which is joined with other cassettes to build the enclosure. This also accommodates expansion and contraction, without leakage, during operation. ?High-quality insulation ensures that outside temperatures are not affected.

The development history Frigoscandia GYRoCOMPACT spiral freezers set new standards for performance and cleanability when JBT FoodTech of Helsingborg, Sweden introduced them in 1978. The incorporation of a unique, patented self-stacking belt ?the FRIGoBELT conveyor ?eliminated the need for a bulky, difficult-to-clean support structure. The result was a more compact machine with more efficient airflow control, which reduced freezing time and achieved higher food quality and less weight loss through the formation of smaller ice crystals. The S6 was initially developed in response to a request from a fresh pasta manufacturer that sought a replacement for an old spiral steamer. By combining the cooking knowledge of the Stein product line and the vast experience producing spiral systems and managing airflow of the Frigoscandia product line, a solution was designed that met the customer's need for a higher-performing yet affordable in-line steamer. Unlike regular spiral steamers, which have trouble controlling steam flow and reaching ideal operation temperatures, the S6 has a controlled steam environment that provides even product steaming across the belt width. A patented 搕wo-zone cooking?approach offers a mixture of saturated and dry steam that achieves better cooking results than traditional steamers. As the product enters the bottom of the spiral, it encounters saturated steam, which condenses on the product to cook it. The steam enters the belt stack from the top, where it hits a hood, or 搕op hat,?that covers the top tiers of the spiral, creating a zone of dry steam. The saturated steam has already cooked the product when it reaches the dry zone, where excess surface water is removed for a higher-qualitNike Mens Shoes