5. Refrigeration circuit for industrial freezers

Freezing foodstuffs means reducing their average internal temperature from its initial value of around 20°C to a core temperature of – 18°C, in as short a time as possible. This freezing time has a direct impact on product quality, to preserve their physical and organoleptic properties. In this case, freezing (physical term) is called "deep-freezing" (commercial term).

Depending on the size of the product to be processed, different freezing systems have different technological characteristics. The most common are as follows:

• Fluidized-bed systems for small products such as peas, green beans or French fries, with short freezing times of up to 10 min;

• straight or spiral conveyor belt systems, for more massive, generally elaborate products such as ready-made meals or cuts of meat, requiring...