The Linde impingement freezer can help improve yields and maintain product weight. It reduces dehydration losses by up to four or five times that of mechanical methods and up to two or three times that of conventional cryogenic freezers. The process can handle a wide variety of products, and is ideal for items such as marinated chicken, formed products, fish fillets and cookies.
Linde impingement freezers typically require 60 percent less floor space than conventional cryogenic tunnel freezers to achieve the same production rate.
