UNITHERM FOOD SYSTEMS - Crust Freezing

Crust Freezing:

Unitherm’s patented crust freezing technology optimizes the condition of every log as an in-line process. The ideal condition for Ham and Turkey logs is between -4°C and -6°C on the product’s surface and 1°C at the core. By crust freezing the surface 2 mm deep the blade slices a clean hard edge eliminating folds and tears which improves profitability and productivity from the slicer. Unitherm’s crust freezers are closed systems typically using Freon or Ammonia at -40°C.

Unique to the design of the freezer is a cleaning step to pasteurize the freezer itself. This sterilization step ensures that the logs are not contaminated by particulate during the crusting process.

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