BELT FREEZER

 Introduction

Belt freezer consists of a flat belt on which product is laid. The design for belt freezer it is solid
aluminium teardrop shaped belt – anodized and Teflon coated. This acts as a “battery” that
quickly draws heat of product through direct contact, allowing for a fast freezing time with
minimal moisture less. Belt freezer consists of a continuous stainless steel or plastic belt
moving in an insulated room. There are two types of belt freezer which are straight belt type
and spiral belt type.

 Type of food

The products either in solid or liquid form can be frozen in this type of freezer. Therefore, soft,
high moisture products like red meat or seafood.

 Method

The product is frozen by cold air. Continuous flexible mesh is used in a linear line or becomes
spiral shaped rows. The double spiral belt freezer, parallel air flow is used or cold air or liquid
nitrogen can be brought down through the tire stack (counterflow). This reduces evaporation
of the water from the food. Perforated belts are generally used and air can be forced upward
through the belt. The upward movement of air can partially lift the product giving high heat
transfer rates and free flowing nature to the frozen product. The air velocities in the range of 1
– 6 m/s are generally used in these systems. The heat transfer occurring in these systems can
be convention and conduction. However, the spiral belt freezer can be a good solution for gentle
products as it minimizes product damage at transfer points. The air flow can be upward or
downward through spirals. This arrangement gives longer products residence times. The spiral
belt freezer is well suited for products requiring longer freezing times, packaged products and
bigger size products.

 Effect and shelf life of food

During freezing, the temperature of food is lowered to below the freezing point and a part of
the water undergoes a change in state to form ice crystals. Slow freezing gives large ice crystals.
Fast freezing gives many small ice crystals that leave the product intact. Freezing gives a
product a longer shelf life.
  Advantages and Disadvantages

The advantages of belt freezers are it is modular, virtually no belt marks. Moreover, it is ideal
for poultry, red meat or seafood. However, a disadvantage of the spiral shape is that the output
of the product is at a higher point than the output.