CBF 1000-2000 cyclefreeze

Perfect crusting for efficient portioning.




  • Ideal crust freezing for highest quality, yield and longest shelf life
  • Energy-efficient compressor system
  • Space-saving, compact design
  • Freezing without additional manpower

Mode of operation

  • The CBF cyclefreeze ensures quick and precise surface freezing of meat pieces within approx. 6-20 minutes, depending on the size and entry temperature of the meat pieces.
  • The CBF blast freezer operates in cycles.
  • Through an infeed flap the operator slides-in the meat pieces in a basket and pulls back the drawer. Then the transport chain indexes by one cycle to the next basket.
  • The operator continuously repeats this process. The control unit times the baskets, so that after the set time (e.g. 8 min) has elapsed, the tempered products are ejected.
  • The meat pieces are placed side-by-side into the baskets and pass through the freezer cabinet in approximately 6 to 20 minutes depending on the chosen setting.
  • The meat is removed just before portioning. This results in a very thin crust of 2 to 3 mm (5 to 10 %) instead of 5 to 10 mm, which clearly increases product quality.
  • One operator can load the freezer and operate the portioning machine at the same time.

Higher meat quality

  • Optimised processing steps
  • excellent portioning quality due to thin crust
  • thin crust for high-quality meat
  • very low crust thickness as the meat is sliced just seconds after crust freezing
  • Optimised for cutting and forming
  • minimum drip loss
  • stop control with retention of temperature in the event of short line stops (foil change, label change, etc.)
  • no loading and unloading needed during line stop, temperature is maintained
  • longer minimum shelf life possible due to dry surface freezing

Advantages & savings

  • low cooling energy cost
  • savings in labour
  • increase of meat quality
  • perfect cutting
  • ideal forming
  • space saving

Lower costs

  • Sophisticated, efficient and compact
  • savings in labour – simultaneous operation of CBF and portioning machine by one person
  • low energy consumption, cost-efficient tempering
  • small space requirement due to Paternoster transport system (comparable shock freezer tunnels are between 6 and 10 m long)
  • excellent insulation
  • energy-saving – filling and discharge flaps are closed most of the time
  • thin tempering crust saves a lot of energy
  • conventional refrigeration reduces production cost to approx. 0.4 cents per kilogram of meat (approx. 5 to 10 cents per kilogram of meat with CO² or N²)

More information CBF