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What is impingement?

Impingement technology is the best choice for food-focused freezing or chilling of a wide range of high-value food products. It is a revolutionary way to efficiently freeze thin, flat food products.

Thousands of high velocity jets of air are directed at the top and bottom surfaces of the product. These air jets blast away the boundary layer of air that holds heat around the product, resulting in extremely fast freezing times. Faster freezing time results in smaller ice crystals forming in the product, thus less damage to the cellular structure. This leads to a higher quality product in terms of taste, smell and texture. Also by quickly freezing the product surface, the moisture is locked in, resulting in minimal dehydration losses and maximum yield.

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