State-of-the-art Ross Boundary Layer Control (BLC) Impingement Tunnels rapidly and economically chill or freeze fresh products, giving food processors significant productivity gains and higher production yields. Ross BLC II Tunnels chill or crust freeze meat primals, freeze flat products (with minimum weight loss), and produce free flowing IQF products such as nuggets, meat balls, fruits, and vegetables.

• Utilizes impingement heat transfer – minimizes chill and freeze time.
• Integral fin tube evaporator design – efficient heat transfer and easy to clean.
• On-line evaporator defrost – enables continuous multi-shift operation.
• Modular construction – easy to expand as production requirements grow.
• Stainless steel enclosure and self-standing.
• Touch screen controls.
• Three belt design provides process flexibility, configured as cascade and/or independent.

Fresh primals are crust chilled directly from the boning line, enabling forming, slicing and packaging within 45 minutes or less.

• BLC impingement chilling:
  • When coupled with pressing, increases slice yield.
  • Enhances product bloom.
  • Increases plant efficiency and processor profits.
• Slicing chilled, pressed product optimizes tray fill.
• In-line processing minimizes work-in-process inventory.

Individually quick freeze flat products creating free flowing items such as patties, boneless marinated chicken breasts, diced meats, nuggets, meat balls, pizza topping, fruits and vegetables.

• BLC impingement freezing:
  • Minimizes product freeze time.
  • Minimizes cell damage and resulting product dehydration.
  • Maintains product quality.
  • Enhances product bloom.