Meat manufacturer Blakeman’s has invested in an upgrade to its freezing equipment, installing a fourth Helix spiral system from individually quick frozen (IQF) equipment specialist Starfrost.
The latest addition will increase capacity and efficiency for Blakeman’s, which produces 21,000 tonnes of sausages and other meats for the catering and food manufacturing industries every year.
The improvement will also help it to optimise hygiene procedures and increase the flexibility of its processing line.
Blakeman’s operational manager Kevin Moller said: “We have worked alongside Starfrost on former freezing projects and have been very pleased with the results; they have proven to be reliable and have an understanding of our requirements, so when it came to looking for another spiral freezing system, it was an easy decision.
“The Glacier Helix has been designed to meet our precise specifications. It is operating effectively, enabling us to reduce maintenance and improve flexibility of our processing line, as well giving us capabilities to expand production in the future.”
The latest freezing system upgrade combines Helix’s Glacier Spiral technology with a ‘unique’ low-carbon ammonia refrigeration plant in one complete package. The Glacier pack included a custom-designed Helix Spiral freezer with a processing capacity of 900kg per hour of cooked sausages. The system features a stainless steel dual conveyor belt around a single rotating drum, with 28 tiers in total. In addition, the dual twin belt is equipped with optional side guards to allow clients to process various products simultaneously, giving increased flexibility to the processing line.
It features an automated cleaning-in-place system using rotating spray nozzles and spray bars, for the targeted application of detergent and sanitiser in major operating zones. Its unique design enables the process to be a repeatable, cost-effective means of cleaning and sanitising the equipment, along with reducing operational downtime required for cleaning and maintenance, Starfrost said.
It is designed to maximise uptime and requires minimal ongoing maintenance – and the temperature control and airflow are specifically designed for delicate products, such as sausages with their skins on.
Moller continued: “The primary, most important benefit of our latest install has been optimising hygienic performance within our facility. With rising safety demands within the food processing industry, food processors today must be extremely focused on hygiene within their production. The full CIP system combined with stainless steel enclosure and reverse cycle defrost allows for an effective hygienic process.”
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