Freezing
Rapid temperature reduction for long-term preservation
Advanced technologies designed to preserve the cellular integrity and organoleptic properties of the product.
THERMAL TREATMENTS
What Freezing Is
Freezing is a thermal process that rapidly brings a food product from a positive temperature down to very low temperatures, up to about -40°C, with the aim of transforming the water contained in the product from a liquid state to a solid state in a controlled and rapid manner.
During freezing, a fundamental phase change occurs: the free water present in the product changes from liquid to solid (ice), and this happens by passing through the so-called critical crystallization zone (approximately from 0°C to -5°C).
The speed at which this phase is crossed is crucial: If the process is slow, macro-crystals form that damage the structure of the product; if instead the process is rapid (quick-freezing), micro-crystals form, resulting in a preserved structure.
The SARP value in process management
SARP freezing is a highly efficient process designed to rapidly lower the internal temperature of products, preventing the formation of large ice crystals that could damage their structure. This technology makes it possible to preserve the sensory and nutritional characteristics intact, ensuring that every food product (from baked goods to meat, fish, and ready meals) retains its texture and original flavor even after long storage periods.
Our spiral or tunnel systems are designed to maximize heat exchange speed and optimize production space. Thanks to precise control of airflow and thermal insulation, we guarantee high standards of food safety and a drastic reduction in waste. The result is a reliable solution that ensures fresh, safe products ready for consumption, reducing processing times and improving overall logistics efficiency.
THE SARP APPROACH
Freezing is not designed as a simple thermal reduction phase, but as an integral part of the production process, in which every variable directly influences the final quality of the product.
The freezing process
Airflow analysis
to ensure uniform temperature distribution throughout the product
Custom design
based on the layout, required capacities, and product characteristics
Precise management of process parameters
(time, temperature, ventilation), with continuous and documentable monitoring
Full integration into the production line
to ensure operational continuity and consistency between the different stages
Cooling is designed as an integral part of the process, with the aim of ensuring stability, repeatability, and optimal preparation of the product for the subsequent stages, even under continuous 24/7 production conditions.
Our systems, designed for sectors ranging from food (meat, bakery products, dairy products, ready meals) to chemicals and cosmetics, ensure a uniform transition from the previous thermal processes to the preservation phase.
Applications
SARP systems are used in various fields, both in the food sector and in complex industrial contexts:
Baked goods (bread, focaccia, pizza bases, sweet products)
Fresh pasta and ready meals
Meat, chicken, hamburgers, and protein products
Fish and seafood products
Fruit, vegetables, and plant-based products
Products packaged in pouches and doypacks, BABY FOOD
Configurations
Configurations are defined based on:
- product type (size, shape, water content, structural sensitivity)
- required freezing time and production capacity
- process temperature and blast chilling logic (rapid or progressive)
- available plant space and vertical or horizontal layout
- integration with upstream and downstream stages (cooking, cooling, packaging)
Plant type:
- spirals → for high capacity and space optimization
- tunnels → for products sensitive to flatness or with stable geometry
- combined solutions → to manage different thermal phases inline
Each configuration is designed to ensure treatment uniformity, precise process control, and full adaptability to the customer’s production logic.
Machinery for the FREEZING process
Machinery for Freezing
SARP technology makes it possible to precisely regulate thermal cycles according to the product's characteristics and environmental conditions, ensuring full preservation of the organoleptic properties, the internal and external structure of the food.
