Industrial Freezing Systems - IQF Tunnel & Spiral Freezers | HSYL

Tunnel Freezers are best suited for flat products (like fish fillets, shrimp, or meat patties) and linear production lines where floor space is available. Spiral Freezers are designed to save floor space by utilizing vertical height, making them ideal for products requiring longer retention times, such as bakery items, poultry parts, or larger prepared meals.

IQF (Individual Quick Freezing) freezes products extremely rapidly using high-velocity cold air. This prevents the formation of large ice crystals that damage food cells. The result is a product that retains its original texture, taste, and moisture after defrosting, and the individual pieces remain separate rather than clumping together into a block.

Fluidized bed freezers are specifically designed for small, lightweight particulate products like green peas, cut corn, berries, diced fruits, and small shrimp. The upward airflow suspends the product, ensuring each piece is frozen individually and preventing them from sticking to the belt or each other.

Yes, hygiene is critical in food processing. Our spiral and tunnel freezers can be equipped with automated CIP systems that foam, rinse, and sanitize the belt and internal structure. This reduces manual labor, minimizes downtime between shifts, and ensures compliance with strict food safety standards.

Yes, all HSYL freezing systems are equipped with Variable Frequency Drives (VFD) and a PLC control panel. You can easily adjust the belt speed and fan velocity to change the retention time, allowing you to switch between freezing different products (e.g., switching from freezing strawberries to freezing broccoli) on the same machine.

Our systems can be customized to work with various refrigeration sources, including Ammonia (R717), Freon (R404A/R507), or CO2. We can design the evaporator coils to match your existing refrigeration plant or provide a complete turnkey solution with a condensing unit.

For maximum energy efficiency and capacity, products should ideally enter the freezer as close to the freezing point as possible, typically around +10°C to +15°C (50°F - 60°F). If products enter at higher cooking temperatures (e.g., +80°C), the freezing capacity will be reduced, and the energy consumption will increase significantly.

We utilize sequential defrosting systems or air defrost technology that allows the freezer to operate for longer periods (often up to 20-22 hours) without stopping. For continuous 24/7 operation, we can design sequential defrost capabilities where one evaporator defrosts while the others continue to freeze.

To provide the correct machine size, we need to know: 1. The specific product type (e.g., raw shrimp, cooked chicken nuggets). 2. The required hourly capacity (kg/hr). 3. The product inlet temperature and target outlet temperature (usually -18°C core temperature). 4. The available factory space (L x W x H).

Yes, HSYL provides full installation support. We can send engineers to your site for assembly, commissioning, and staff training. Alternatively, for simpler tunnel units, we can ship them as modular skids that require minimal on-site assembly, supported by remote video guidance to save on travel costs.