In the upcoming years, there is expected to be considerable growth in the worldwide frozen food processing technologies and machinery market. One of the main reasons for his optimistic view is the growing consumer desire for convenient, ready-to-eat foods. Customers want quick and easy meal options since they have busy schedules, and frozen foods offer a quick and easy solution.
Additionally, thedevelopment of frozen food processing technologies and machinery isdriving the market’s expansion. The development of advanced freezingmethods, such as cryogenic freezing, improves the frozen foodproducts’ flavor, texture, and quality. This, in turn, fuels a needfor ever-more sophisticated equipment that can apply these freezingtechnologies on an industrial scale.
With automation androbotics also being increasingly used in the food processing sector,it means producers are spending more money on cutting-edge equipmentto improve the efficiency of their manufacturing operations.
Moreover, theupdated freezing equipment is built to abide by today’s strictguidelines and requirements for food safety, which is a welcomedbonus for any food processor.
‘Freezer Design is a Bit Like the Performances at the Olympics’
There are twoprimary categories in the frozen food processing machinery market:freezing and drying. Food items are quickly frozen using freezingmachinery to retain their quality and freshness. The process uses avariety of technologies, including air-blast freezing and cryogenicfreezing. Conversely, food products are dried using a technology thatremoves moisture from them, extending their shelf life. Commontechniques include air drying, freeze drying, and spray drying. Toproduce food items effectively and efficiently, freezing and dryingequipment are essential components of the frozen food sector.
The design offreezers is becoming more and more like Olympic performances due tothis ever-increasing demand; each year, the machinery must operatewith greater efficiency and be bigger, faster, and stronger.
“If I look back to30 years ago, a 2,000 kilo per hour machine was a large machine – butnow, it’s not. Now we go up to 10 tonnes per hour in spirals forprepared foods, 30 tonnes per hour with French fries, and even 40tonnes per hour with carton freezers, for freezing […] bulkproducts. It’s quite staggering, the range of food types frozen,”David Hallifax, an expert in industrial food freezing equipmentmentioned.
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