For a manufacturer of frozen desserts, Van Abeelen Food Processing Technology realized a compact freezing solution. The customer produces a wide range of products, including mousses, bavarois and ice cream.
With desserts of this type, the freezing process depends on more than just temperature. Texture, shape, and product quality must be maintained while the line provides sufficient capacity to keep up with production growth.
Freezing capacity within limited space
The challenge lay in combining growing production with available space. Therefore, Van Abeelen developed a solution that fits within the production line while ensuring an even and reliable freezing process.
| Project component | Implementation |
|---|---|
| Application | Freezing of frozen desserts |
| Products | Mousses, bavarois and ice cream |
| Challenge | Growing production capacity |
| Solution | Compact freezing solution |
| Focus | Product quality, capacity and space utilization |
| Division | Van Abeelen Food Processing Technology |
Regular freezing for fragile products
Desserts require careful handling of the product. Too much temperature difference, incorrect air distribution or a too rough process can affect the structure and appearance. Therefore, the freezing solution is tailored to the product and the production environment.
This way, the customer can grow with an installation that is compact but still meets the quality requirements of premium frozen desserts.
Need a freezing solution for desserts or food production?
Van Abeelen Food Processing Technology develops cooling and freezing solutions for food producers who want to have control over capacity, product quality and continuity.
Contact us for advice on your freezing process.
Call +31 (0)161 226 597 or mail to [email protected].
