GEA Refrigeration Technologies has recently launched its mobile container solution for the production and storage of flake ice.
The company says that the thin flakes of ice are ideally suited for the cooling of freshly caught fish. Not only does their large surface area assure fast heat exchange – they are so delicate that they do not damage the sensitive skin of fish.
These containers from the GEA Geneglace range can also be installed for use in areas with difficult access – such as harbours or bays – to prevent seafood from spoiling by providing immediate cooling. These mobile ice factories produce between 150-26,000kg of flake ice per day, depending on the model. The largest container version, with a footprint of 30m², offers ice-storage capacity up to 20,000kg. Thanks to an integrated conveyor system, the ice container can provide up to 40kg of flake ice per minute.
These ice containers consist of two sections: the production area with ice generator, and a cold room to store the ice. Both sections are made of stainless steel. The floor is aluminum, which facilitates preservation of the ice and assures optimal hygiene conditions. These ice containers were initially employed on the Ivory Coast in Africa and are now being used in additional African countries. In addition, five fishing cooperatives in Ecuador plan to put several mobile GEA Geneglace Ice Containers into operation in the near future.
HVF-Freezer
Another new product from GEA is its HVF-Freezer (High Velocity Freezer).
The company has described the HVF as an “innovative and improved freezer concept basing upon existing impingement freezer technology”.
Impingement freezers apply to freezing of flat products, and the new HVF freezer uses uniquely designed high velocity air jets to quickly reduce the outer layer temperature of food by breaking the insulating boundary layer, allowing the surface to be frozen very quickly. This effect allows the product to freeze faster than in conventional freezer and thus minimising dehydration losses.
The benefits to food processors include higher quality food products as the result of less cellular damage, improved capacity with more than 10%-15% than existing impingement freezers, higher yield, longer shelf life of food, and faster freezing time.
“GEA brought plenty of time and development work for improving the freezing dynamics to produce better results, increasing yield and allowing for faster and more complete freezing while using less energy. We’ve taken the impingement concept to a new level of quality and performance, while also incorporating GEA’s trademark hygienic features, including fully welded seams, sloped floor, and more,” said Robert Laflamme, president of GEA Refrigeration Canada Inc.
