Freezing tunnel for pastries

Freezing tunnel for pastries to continuous shock freeze pastries at -40°C. The tunnel consists of several sections, including an inlet and an outlet piece. The sloped base is equipped with a welded stainless steel base tub. The interior and exterior surfaces are made of stainless steel.

  • Freezing tunnel with continuous product feed

  • Freezing tunnel on a stainless steel frame with inspection portholes for process monitoring

  • Product inlet side