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Frozen Food Europe March - April 2010
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Market adapts to legislation
EU requirements and regulations regarding
freezing
equipment have a great impact on companies from other parts of the world who want to enter this challenging and major
market
. Nantong Freezing Equipment Company, to come with a relevant example, is the largest manufacturer of quick
freezing
equipment and food processes in China, supplying the domestic and international
market
s. The company manufactures a wide range of food processing equipment suitable for fish and aquatic
products
, vegetables, fruit and pastry. New eco-design regulations adopted by the European Commission (EC) aiming to improve the energy efficiency of refrigerators and freezers will come into place in 2010, meaning that many processing factories, fishing and industrial vessels will have to upgrade their equipment; NTFE will be supplying many of them. Plate Freezers have been manufactured by NTFE for many years and the company now possesses over 95%
market
share in the domestic plate freezer
market
and has exported an important double digit figure to the overseas
market
as well. NFEC Spiral Freezers consist in a conveyor belt, spiral drum and evaporator, allowing high
freezing
efficiency. This type of freezer has become very popular since introduced in the
market
and now is widely used for processing seafood and other prepared food. NFTE is the largest spi-
recommended when making dough for
freezing
. When producing frozen dough for longer storage times, an increased amount of yeast is also recommended. Freezing too fast, or having too low a temperature of the
freezing
medium, poses its own problems. Briefly put, although fast
freezing
is good for the gluten structure, it is likely to adversely affect yeast survival. Slow
freezing
is not good for the gluten structure but is good for yeast survival. In industrial-scale production of frozen dough, uniformity is another important factor. Variations in the speed of
freezing
will cause variations in the amount of surviving yeast for dough
products
, resulting in
products
of di-
ferent sizes when they are subsequently baked. This dilemma highlights the importance of tight control of airflows, temperature and air distribution in an industrial freezer. Spiral freezers that incorporate a self-stacking belt, widely used in Europe for bakery
products
, meet these requirements. To meet the processors' requirements for the best quality baked
products
, the
freezing
process must be adaptable to different types of dough and must ensure uniform airflow and even temperature for each product. Spiral freezers with self-stacking belts offer this adaptability and have been a well-proven concept for different bakery
products
such as croissants.
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March/April 2010
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