Our Van Abeelen Contact Crust Freezer is designed to quickly freeze the base surface of a wide range of soft, wet, shape-sensitive or sticky products prior to final freezing. We use an ingenious method to crust products in a very short time-frame. We transport the products on a thin belt which runs over a cooled plate. This gives the bottom of the product a stabilized, frozen crust, 1.5 millimetres thick, allowing the product to be transported on a regular freezer belt without belt-printing or sticking problems.
Other freezing techniques: