Klinge displays freezer systems
for handling sushi-grade tuna
Oct 10, 2011 7:00 AM
Klinge Corporation showcased its freezer equipment for sushi-grade tuna at the Japan Seafood & Technology Expo in Tokyo recently.
Sushi is a delicacy generally consisting of raw seafood or meat and rice. The evolution of this food began in Japan around the 15th century and has continued to be a staple of Asian cuisine.
With approximately 30,000 visitors at the three-day event, Klinge Corp introduced its freezers to seafood users, seafood buyers, and key players in the fishing industry.
The firm’s Model CBU-30 blast feezer can quick-freeze yellowfin tuna and other seafood. This picture-frame-style freezer is designed for freezing cargo to –60° C (–76° F) and is mounted to 20- or 40-foot ISO containers.
Henrik Klinge, president and chief executive officer of Klinge Corp, said, “More and more companies are using lower-temperature freezing machinery to transport sushi-grade tuna. This is because blast freezing means substantially reduced transportation costs as the fish can be transported by container ship rather than air-freighted.
“Our CBU-30 is also unique in that its evaporator fan draws air through the load to ensure even temperatures throughout the load,” he said. “Many standard units are not equipped with an evaporator fan system designed to accommodate cargos with high-pressure drops.”
Without the special design, airflow would be reduced and the blast-freezing process would take considerably longer.
Klinge Corp also featured its stationary and mobile deep freezer Model SDF-60 at the expo. Capable of being used in a room or in an ISO container, the freezer is designed to maintain cargo temperatures from 0° to –60°C (32° to –76° F).
The ultra-low-temperature storage system contains defrost heat in the evaporator section so heat does not enter the flue. More standard designs allow heat from defrost to enter the container, thereby heating the container.
Containing heat from defrosting within the evaporator section also reduces the time necessary to defrost the coil so the interruption to the blast-freezing time is shorter.
At the same time, there is less residual defrost heat to remove after defrost. This means the unit can do its job and freeze the product instead of working to remove excess heat. Klinge Corp’s design saves energy and maintains more consistent product temperature throughout the process.
For more information, call Jason Flynn at +1-717-840-4500 ext 162 or e-mail jasonflynn@klingecorp.com.
