The Dantech Crust Freezer is designed for the initial freezing of the outer layer of products, prior to deep freezing, pressing, slicing or portioning.
The Dantech Crust Freezer is utilized for products that require “surface freezing”. Crust freezing means that the surface is solid frozen to make a crust around the product, while the core will remain at the same temperature as before entering the Crust Freezer.
This is highly beneficial for products that are susceptible to belt marks once fully frozen; crust freezing will harden the product’s surface before entering a deep-freezing machine to avoid these marks and maintain the original shape of the product. Crust freezing is also applicable for products that undergo portioning, as the crust allows for better slicing with cleaner cuts. Furthermore, crust freezing can also be utilized for small products that tend to stick together, (like shrimp, diced meat or fruits & vegetables) by crust freezing these products the customer avoids having their products stick together.
Crust freezing also seals the surface of the product, which reduces dehydration during the freezing process and maximizes overall yield. Fresh products that are crust frozen also result in a significantly longer shelf life.