• Crust Freezing

    CBF Cyclefreeze 500-1000-2000

    The simple and precise way to attain the ideal portioning temperature.
    The CBF Cyclefreeze facilitates precise surface freezing for pieces of meat within a period of 6-12 minutes, depending on size and temperature of the product - and all without the need for additional personnel.

  • Crust Freezing

    CBF Cyclefreeze 500-1000-2000

    Wheel-away transport system makes the CBF easy to clean.

  • Crust Freezing

    CBF Cyclefreeze 500-1000-2000

    The CBF is a blast freezer that operates in cycles. Through an infeed flap the operator slides-in the meat pieces and pulls back the drawer. The transport chain then indexes by one cycle to the next basket.

Crust Freezing

TVI's CBF Cyclefreeze supplied by Interfood, are blast freezers that operate in cycles to give excellent portion quality by way of minimum tempering. They produce an extremely thin, consistent crust - the optimum cutting surface and ideal compression - with marginal fluid loss. Only a depth 2 to 3mm of the meat's surface is affected (instead of the normal 5 to 10mm using carbon dioxide or nitrogen) with production costs of approximately 0.5p per kg of meat instead of 4 - 8p per kg of meat.

The units are very well insulated and this, combined with the thin crusting, means that the machines use less energy. The meat is carried through the tempering unit for 6 to 12 minutes. The infeed and discharge flaps remain closed for most of the production cycle. The machines always produce very thin, consistent crusting even when cycle times are increased. Once removed, the meat is promptly portioned.

The units retain optimum temperature, even in the event of line stops - for changing foil or tags etc. - and so need no loading or unloading during breaks. Even though freezing 'tunnels' within the units measure between 6 to 10 metres in length, the vertical layout of the chain transport systems mean that the spacesaving machines occupy a much smaller footprint.

  • TVI