“Currently, there are a lot of new plant-based protein products on the market in the meat, poultry, and pork categories. We are also starting to see some more plant-based protein ice cream, cheese, and yogurt style products. The whole plant-based protein products category is a great fit for cryogenics and our cryogenic food processing equipment portfolio.”
Dohmeyer designs and manufactures a wide range of equipment for all freezing, cooling and temperature control processes. Liquid nitrogen and liquid carbon dioxide (CO2) deliver the ultimate in cryogenic freezing power, but the method of this delivery is where Dohmeyer excels. At its European design facility, Dohmeyer has been trialling and fine tuning a new development that utilises sub-cooled cryogenic liquids, where the liquid is below its normal boiling point for the pressure. By using a fresh new compact sub-cooler and a redesigned injection manifold, significant improvements have been achieved, this new technology is available amongst the company’s product range.
Dohmeyer has recently been redesigning and improving its continuous in-line freezing tunnel based on consumer feedback. “We conducted a focus group in order to better understand today’s requirements and tomorrow’s needs for cryogenic food freezing equipment design,” Van Damme explained. “As a result of those conversations, we have implemented new features that we feel will bring the most added-value to a food processing operation.”
Dohmeyer’s new and improved continuous, in-line freezing tunnel is now considered to be one of the most hygienic tunnels on the market today with features such as sloped roofs and floors that run towards an integrated, heated gutter with drain outlets, and electrical cables that are integrated into the sidewalls of the freezer so that they aren’t exposed to the harsh conditions inside a food workshop…
…Read the rest of this article in gasworld Global Edition’s December issue. Food for thought: Dohmeyer talks trends and technology in the food processing sector will also be published online, available from 1st December to subscribers only.
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