Immersion-type spiral conveyor system for freezing, low-temperature pasteurization, cooling, thawing, etc.
Industry first! A new system for food processing using a dipping-type spiral conveyor. Multiple applications including freezing, low-temperature sterilization, cooling, thawing, cooking, and vacuum cooking.
FPS Corporation was established in Richmond on the west coast of Canada in 2010 by a group of industry peers who pooled their expertise in the fields of freezing and cooling in food processing. It has over 800 personnel deployed across 10 countries and has delivered more than 450 units by 2022. The entire spiral conveyor is submerged in a tank, allowing it to be used for various food processing applications such as freezing, low-temperature pasteurization, cooling, thawing, heating, cooking, and sous-vide by flowing packaged food through it. Additionally, the conveyor utilizes Intralox's self-stacking belts, which are known for their technological prowess and proven track record worldwide. It can accommodate a wide temperature range from -40°C to approximately +100°C, and with over 300 meters of underwater belt, it achieves short processing times and high processing capacity. The immersion medium can be tailored to the product and desired processing temperature range, allowing for the use of not only water but also brine solutions such as sodium chloride, calcium chloride, and potassium formate.
basic information
The introduction of the immersion-type spiral conveyor system offers the following benefits: - Processing over a wide temperature range (-40°C to approximately +100°C) - Short processing time to reach the desired temperature range - Space-saving due to the spiral structure - Reduction in labor and electricity costs - Gentle handling for product packaging using patented technology - Transportable in a size that fits a 40ft container, reducing startup time after delivery - Less wear and damage, leading to lower maintenance costs
Price range
Delivery Time
Model number/Brand name
FPS Spiral Immersion System (SIS)
Applications/Examples of results
- Freezing of meal kit gel packs (4℃ → -18℃ in 45 minutes) - Cooling of soup (80℃ → 2℃ in 37 minutes) - Cooling of sweet and sour pork (95℃ → 9℃ in 30 minutes) - Cooling of fried chicken (95℃ → 9℃ in 30 minutes) - Cooling of mashed potatoes - Low-temperature pasteurization and cooling of sausages - Freezing and cooling of red meat and chicken breast
