FREEZING SYSTEMS

 Proanco is one of the few companies in Peru capable  of processing using three different freezing systems: contact (plates or  cabinets); static forced air wind tunnels, and continuous deep freezing tunnels.
The versatility of our three freezing systems  means  that for each type of product, the most appropriate one is used.

Contact Freezing System (plates or cabinets)

Suitable for industrial products in blocks to be thawed and subsequently reprocessed on site. Being  contact freezing, heat transfer is very efficient and straightforward so freezing time is short. This system works  at an evaporation rate of -38 ºC.

Thanks to our modern machinery , the average time that a product takes to reach -20 °C (internal temperature) is about 100 minutes.

Indirect Forced Air Static Tunnel System 

Suitable for industrial products and distribution in blocks that need to be frozen without  the use of pressure; it is highly recommended for whole fish and whole cephalopods, as well as HG and HGT fish.

This system works at an evaporation rate of -38 ºC with air diffusers that allow recirculation.

Thanks to our modern machinery, the average time that a product takes to reach -20 °C (internal temperature) is about 240 minutes.

IQF Continuous Deep Freezing Tunnel System

Suitable for high added value, quickly frozen, individual format products which are distributed  and directly consumed. The individual pieces  being completely separate from each other.

This is the maximum refrigerating capacity system and ensures unmatched quality through the combination of a strong forced air flow directly onto the product with an evaporation rate of -43°C.

We have linear IQF, stainless steel flat belt equipment as well as spiral IQF flexible stainless steel belt equipment,  .

All our IQF equipment has in-line glazers and dryers, providing extraordinary highly transparent quality glazing,  which also protects  the product from  burns and dehydration that usually occur in cold-storage rooms.

Thanks to our modern machinery, the average time that a product takes to reach -25 °C (internal temperature) is about 8 minutes for small products such as rings, slices, buttons, etc,. and 14 minutes for larger products like mahi portions and fillets, steaks, etc.