Improve the repeatability of high-speed deli-log slicing through crust-freezing.
Deli-log crust-freezing operations must be optimized and matched to upstream and downstream operations. State-of-the-art cryogenic freezing solutions from Linde are designed with food safety and hygiene in mind and can help deli-meat processors:
Boost high-speed slicer throughput. Some deli-logs are more prone to slicing and stacking problems than others. But every deli log meat has an optimal crust-freezing “zone” (temperature and depth) that must be matched to the slicer to reduce downtime and achieve peak volumes and quality throughput. Mechanical crust-freezers and older cryogenic equipment can add drag to the crust-freezing process (and consume valuable floor space).
Improve consistency of process quality or high product quality. High-speed blades must start with a clean bite into the surface of the log to achieve a clean finish to the slice. While blades must be sharp, the proper crust freeze is essential for slicing with highly consistent quality at high speeds.
Minimize yield losses. “Strings” and other hang ups lead to less-than-perfect slicing and stacking. With blades cutting deli-logs averaging $7 per lb. or more at high speeds, “minor” variations in slicing can quickly pile into significant yield losses.
Boost productivity / Reduce cycle times. Existing in-line crust-freezing equipment may not deliver high-volume quality and rapid cycle times needed for new high-speed slicing equipment. In addition, mechanical freezers can add unnecessary time, energy and variation to the temperature equilibration process.
It takes time and labor to move the deli-logs from mechanical cold-storage areas into production. The protein is subject to swings in ambient temperatures as it thaws from the outside.