ABSTRACT
Food freezing is an industrial activity whose worldwide magnitude increases continuously and at a higher rate compared with the average food process. For medium to large outputs and apart from other technical features, food-freezing equipment is always of the continuous type. This is logical because continuous operation lowers costs and yields more uniform, better quality products. The design and construction of freezing equipment have reached high quality standards in recent years, so there are always one or more systems suitable for any type of raw or preprocessed food. Table 13-1 presents a concise summary of current options in the continuous equipment market.
