VERFAHREN UND EINRICHTUNG ZUM KUEHLEN UND GEFRIEREN VON WASSERHALTIGEN LEBENSMITTELN.

摘要

In conventional cooling or freezing, the product to be cooled is placed for a certain estimated time in a uniformly refrigerated cooling chamber. To reduce the consumption of refrigerating gas, the invention proposes only adding enough coolant for even the core of the product to be cooled to be at or slightly above (warmer than) the solidification point and only then supplying further coolant (refrigerating gas) so as to pass through the icing zone.