Cooling tunnel FLOATING

The Floating Tunnel, or “floating bed”, is a system designed to be used with small sized processing lines such as: cherries, peas, tortellini, etc., which need to be frozen quickly in a uniform and targeted manner to guarantee complete conservation of their organoleptic characteristics and correct management during the packaging phase, thus avoiding the problem of finding agglomerated frozen products. Technical specifications: The machine ventilation system is composed of very powerful ventilators, which, carrying air under the straight path on which products pass, raises and freezes it. The tunnel is composed of two conveyor belts placed in series. The first belt freezes the external part of the product by means of extremely strong ventilators that generate enough turbulence to separate one product from another. The second belt carries out the final freezing. With this type of process, liquids inside products are rapidly transformed into micro ice crystals, whose configuration does not create any damage to the cell walls. The spilling out of intracellular liquids from the food is thus avoided and, during defrosting, it regains its original appearance and consistency, preserving the best possible freshness. Handling is carried out by means of two motor reducers that enable independent speed adjustment of the two belts through an inverter from 0% to 100% in order to also adapt to different types of products. The belt used is a low voltage modulating belt, which has the following characteristics: • made of certified plastic material, it enables direct contact with loose foods; • working temperature -40°C/+90°C;