Octofrost Launches New Multi-level Impingement Freezer



Innovating for Success

Over the past years, Octofrost realised the need to improve the traditional impingement freezing technology and create a more cost- and space-efficient solution. Thus in 2021, honouring its commitment to continuously innovate sustainable solutions, OctoFrost launched a new and unique product for the food processing industry – the Multi-Level Impingement Freezer.

What is Impingement?

Impingement freezing is a rapid freezing method which uses high-speed airstream from above and below the product. This type of freezing is suited for various thin food products, such as hamburgers, fish or chicken fillets, shrimp, dumplings and many more. However, it could also be used for crust freezing prior to slicing larger products. The high speed of circulating air achieves quick freezing in a few minutes, guaranteeing low product dehydration and premium product quality.

Improving the Impingement Freezing Technology

Designed for a small footprint, the OctoFrost Multi-Level Impingement Freezer provides benefits over cryogenic freezing as it eliminates the need for liquid nitrogen, which significantly reduces the running costs for the food processors.

The Multi-Level Impingement Freezer is also competitive in terms of capacity and footprint. Instead of using a single belt like that in most freezers, the Multi-Level Impingement Freezer uses three conveyor straight belts that double production capacity per square metre of factory space.

This provides several advantages to food processors, including a higher load capacity, preserved product shape, and the flexibility to run different products on each level.


Click here to watch a 3D video of the Impingement Freezer


A unique opportunity for seafood processors

When it comes to shrimp and fish fillets freezing, which require glazing, the OctoFrost Multi-Level Impingement Freezer offers a significant competitive advantage: the possibility to install glazers at both ends.

This setup allows glazing three times and hardening the glaze in the same freezer as the product travels from one belt layer to another - a space-efficient and lucrative solution.