We offer two different plate freezing methods: vertical and horizontal.

Vertical freezing is ideal for bulk freezing with little pre-handling. Similarly, horizontal freezing is suitable for bulk freezing and is also often used to freeze products in packaging.

In vertical plate freezing, the product is poured down between vertical plates. It weighs down, allowing no air in the block. This method speeds up the freezing process and results in less loss of quality and quantity compared to other freezing methods. In horizontal plate freezing, the product is frozen in trays, cartons boxes, or frames. This is often the case with ready meals.


Horizontal Plate Freezer

Are you in need of a reliable and efficient solution for freezing packed food products in cartons or trays? Look no further than the HS series of horizontal plate freezers. These freezers are flexible, fully automatic, and perfect for in-line freezing processes.

The HS series features a heavy-duty frame made from hot-dip galvanized steel or stainless steel, and hydraulic twin rams that provide stable and even plate pressure for homogeneous freezing. The system also includes a single station opening for easy loading and unloading.
These horizontal freezers are versatile and can be used in a variety of industries. They make it easy to quickly freeze food products in trays and cartons, making them ideal for the seafood industry and the preservation of products.

Vertical Plate Freezer

The V16 series of vertical plate freezers are designed for efficient use of space and high-capacity freezing. 
These freezers feature an automatic unloading system for quick unloading and optimal space utilization, reducing unproductive time periods and the need for heavy manual handling and packaging. 
The V16 series uses a single pass of refrigerant in the plates, providing the best heat transfer possible compared to other plate freezers that currently use a double pass. 
This makes the V16 series ideal for industries such as the pet food industry, where fast freezing is necessary to improve quality, safety, and freshness while maintaining the nutritional and flavor characteristics of the food.
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