Automatic Fluidized Bed Freezing Equipment with CIP System for Food Industry | Manufacturer Direct

We've seen a lot of interest in this lately from processors who are tired of batch freezing that just doesn't cut it for throughput—the fluidized bed design gives you an even, rapid freeze that keeps individual pieces from clumping together, which is basically what sets it apart from tray or spiral freezers for stuff like peas, berries, or diced seafood.

It runs at -38°C with freezing times adjustable form 8 to 40 minutes depending on the product, and the vertical airflow circulation combined with a stainlss steel or plastic belt means you can handle delicate items without damage; aluminun coil cooling system is pretty standdard for this class, but we've found it holds temperature better than some copper alternatives over long runs.

Capasity ranges from 200 kg to 6000 kg per hour, so you'll want to size it for your peak season, not your average day, and the power draw sits between 30 and 98 kW depending on the model—most buyers go with the R404a refrigerant because of that it's easier to source locally, though R717 works if you have ammonia infrastructure already.

What it does is automate the CIP cleaning cycle, which is a big deal for anyone running multiple products or shifts—you can clean between batches in about 45 minutes or so without disassembly, and the inverter control lets you dial in the airflow precisely for different product densities.

One thing we don't recommend it for is heavy breaded items or anything with a thick coating, since the fluidization can knock that off before it freezes solid; we usually have stock on the mid-range models, but confirm lead time on the 200 kg or 6000 kg units as they're built to order.