Spiral Freezers
• Cryogenic spiral freezers
• Mechanical spiral freezers
• Cryogenic spiral freezers convertible into mechanical spiral freezers

Freezing Tunnels
• Continuous in-line I.Q.F. freezing tunnel
• “Cryofood” cryogenic freezing tunnel with trays
• “Cryofood” mechanical freezing tunnel with trays
• Quick-freeze linear tunnels

Freezing Chambers
• Mechanical freezing chambers
• Cryogenic freezing chambers

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• Leavening
• Pasteurization
• Baking
• Protection
• New Production Lines

Tray ovens for baking and pasteurising processes

The changing production needs in foodstuff baking and pasteurising insistently call for continuous cycle machines that are capable of baking and pasteurising food at very high hourly output rates. In view of this, we have added to our refrigeration and freezing tunnel range a type of tunnel capable of performing continuous pasteurisation and baking of any food product (to be conveyed either on trays, or loose on a belt).
These tunnels can also be integrated within existing refrigerating tunnels on the same line, so after the pasteurising and baking process the product is automatically transferred to the next processing cycle, into another tunnel where it is cooled or frozen.
In making this new tunnel, we have used all our twenty-year experience as seasoned manufacturers of infrared and hot air heating and sterilising tunnels (of which, about 120 have been sold to the most prominent pharmaceutical undertakings in the world).
Because of our vast experience as manufacturers in the heat field we are able to obtain the best possible temperature uniformity throughout the tunnel’s hot chamber, thus we can meet any pasteurising or baking requirements, from the simplest to the most complex.
The air heating process takes place inside an insulated compartment above the tunnel’s hot chamber and is carried out by means of a heater that is equipped with a burner. This burner can be supplied with gas oil or – if customer requests so – with other gases.
Recycled air will not come into direct contact with the flame, but is heated by the high temperature that forms inside the high-performance section of the furnace pipes.
Temperature uniformity is obtained thanks to two plenums – a delivery plenum and a return plenum – that fully cover both vertical, opposing walls in the hot chamber. Air distribution in the tunnel chamber is obtained by means of a horizontal laminar air flow system and is uniform throughout, on all chamber surfaces.
The system is built in such a way as to ensure that when the doors are open, all the tunnel inner areas are accessible and easy to clean at the end of each working cycle.
Highly efficient insulating methods and high-density rock wool have been used to insulate the walls.


Functional description of the machine
Machine operation is very simple:
The trays inside the hot chamber are fed by means of a chain-based device that picks the trays from the loading area, carries them along the heated and baking circuit and to the discharge area.
The circuit is a closed loop circuit and each tray moves along the following route:
o automatic feed into the oven
o heating or baking cycle
o automatic discharge of tray from the oven
Two motor speed variators placed outside the oven transmit motion to the conveying mechanism, so product stay-time in the hot chamber can be adjusted according to product baking time requirements.
The system features an automatic tray washing and drying station.
Both cleaning and maintenance of all the inner parts of the oven are easy to achieve; the system is equipped with two doors on opposite sides that make the inner parts of the oven easily accessible.
The machine is manufactured in accordance with applicable regulations and is supplied with a certificate of conformity with European Directive EEC 89/392.
Before shipping, the machine is divided into two parts. It is reassembled at the customer’s facility. This is done in order to reduce the height of the machine, which would otherwise need to be handled as special carriage.