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Precise and rapid surface tempering

for nearly every piece of meat.

CBF cyclefreeze 500-1000-2000

With the CBF 500, 1000 and 2000 tempering shock freezers, precise surface freezing of each piece of meat can occur within a duration of 6-12 minutes, depending on the size and basic temperature of the piece of meat. There are no manpower requirements here.

Higher quality of meat

• Excellent portioning quality due to thin
frost layer
• High-quality meat due to thin tempering crust
• Optimal cutting and, because of the thin
layers, ideal compressibility
• Minimum possible tempering involves just a
few millimetres of the meat surface; since
the portioning of the meat occurs in a matter of seconds
after the tempering process, there is minimum drip loss

• Inactivity control with retention of temperature
in the event of a line standstill (foil change,
label change, etc.) or when the operators take breaks
• Even over long standstill durations, the same tempering is maintained
• Not necessary to run machine empty prior
to breaks or to fill up machine afterwards
• The pieces of meat are always removed just prior
to the portioning process. It is therefore not necessary
for the meat to have a thick frozen layer,
since the meat would have barely enough
time to lose this crust.

Lower costs

• Reduction in manpower requirements –
simultaneous operation of the CBF and the GMS
(portioning machine) by one employee is possible
• Low energy consumption, cost-effective
tempering
• Little space required (CBF 500, 1000: approx. 2 x 2 x 2.5 m;
CBF 2000: approx. 3.5 x 2 x 2.5 m) due to vertical transportation;
a comparable, conventional shock freezer
tunnel is between 6 and 8 m in length.

• Excellent insulation
• Energy-saving – filling and discharge flaps
are closed most of the time.
• Thin tempering crust saves a lot of energy
• Energy-saving deactivation of fan
cooling during periods of inactivity
• Thanks to conventional refrigeration, production
costs are approx. 0.4 cents per kilogram of meat (approx.
5 to 10 cents per kilogram of meat using CO2 or N2)

Operation

The CBF cyclefreeze is a shock freezer that operates in cycles. The feeding and discharge of pieces of meat occurs semi-automatically. The operator pushes the piece of meat into one of the freezer baskets via a flap mechanism and then pulls the drawer back again. The transport chain advances with the cycle and moves to the next basket. The operator repeats this process continuously. The control unit times the baskets, so that after the set time (e.g. 8 min) has elapsed, the first tempered products reach the top and are ejected.

The pieces of meat are placed in the transportation baskets singly or next to one another (max. loading width for CBF 500, 1000: 850 mm; max. loading width for CBF 2000: 1300 mm) and pass through the tempering unit for 6 - 12 minutes. They are then removed just prior to portioning. A very thin crust of 2 - 3 mm (5 - 10%) instead of 5 - 10 mm is therefore necessary, and this significantly improves the product quality. The CBF is very easy to clean due to the extendable transportation equipment.