Congélateur à lit fluidisé

The food particulates generally of a uniformed size are placed on a mesh conveyor, the airstream is in an upward direction and the velocity of the air is adjusted to just lift the product off the belt and this also causes the product to flow. There is a change in elevation of the conveyor; the solid particles begin to act like a fluid as they are submerged in the air.

As the product moves in the fluidized bed, it comes in good contact with the air, there is an excellent heat transfer between air and product.

One can achieve convective heat transfer coefficients of between 30 and 60 w/m2k.

The product remains separated during freezing, as each particulate lifted off the belt and tumbles in the air. It freezes while remaining separate from neighboring particles. Particulates are frozen in an individual manner, and we call it IQF. We can get similar result on a regular belt freezer, but in a fluidized bed you have better separation of the particulates and individual quick freezing.

Some of the common products that are frozen in a fluidized bed freezer are strawberries, blueberries, diced meat, peas, beans and French fries.

Strawberries, blueberries, diced meat, peas, beans and French fries etc.

Product is evenly overlaid on the fluidized belt and floating in the air.