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FIW
FST
FST
The FST FIW impingement tunnel freezer is a customizable continuous freezing system for meat cuts, steaks, patties, poultry portions and packaged meat products.
Meat products vary significantly in thickness, shape, fat content, surface moisture and packaging format. Instead of using one fixed machine specification for every application, FST configures the tunnel length, conveyor arrangement, airflow, refrigeration load and residence time around the customer’s actual product.
Multiple high-pressure air ducts direct cold air toward the upper and lower product surfaces through specially designed nozzles. This focused airflow improves heat transfer around products arranged on the conveyor and supports fast, controlled freezing in continuous meat-processing lines.
Product Information | FIW Series |
|---|---|
Equipment type | Impingement tunnel freezer |
Model series | FIW |
Brand | FST |
Main application | Continuous meat freezing |
Airflow method | Upper and lower high-pressure impingement airflow |
Main structural material | Food-grade stainless steel |
Design evaporation temperature | -40°C |
Refrigeration options | Configured according to project requirements |
Capacity and dimensions | Customized according to the product and production line |
The upper and lower nozzle arrangement is selected according to product height, conveyor configuration and required airflow.
The evaporator air-duct bracket is manufactured from SUS304 stainless steel for use in low-temperature food-processing environments.
The freezer uses efficient centrifugal fans designed for low-temperature, waterproof and moisture-resistant operation. Stainless steel fan blades are specified in the existing equipment description.
The conveyor type and working width should be selected according to the meat format.
Important considerations include:
Loose or packaged product
Product weight
Product footprint
Required lower airflow
Risk of product sticking
Cleaning procedure
The insulated tunnel maintains the internal low-temperature environment and separates it from the processing workshop.
The control system can coordinate conveyor speed, fan operation, temperature monitoring, alarms and upstream or downstream equipment.
The FIW impingement tunnel freezer can be evaluated for a range of meat and poultry products that can be conveyed continuously.
Beef steaks and portioned cuts can be arranged in rows according to their width and thickness.
For consistent freezing, products within the same production batch should have a reasonably controlled thickness. Very thin and very thick cuts may require different conveyor speeds.
Pork chops, sliced pork and trimmed portions may be processed on the tunnel conveyor.
Bone-in cuts require separate evaluation because the bone, lean tissue and fat layers can create different heat-transfer conditions within the same product.
Lamb chops, sliced lamb and portioned lamb products can be handled when their size and loading arrangement are suitable for the selected conveyor.
The belt speed should be matched to the thickest part of the product.
Regularly shaped meat patties, burger patties, meatballs and other formed products are suitable candidates for continuous tunnel freezing.
Consistent dimensions can simplify row arrangement and help maintain a more stable outlet temperature.
Chicken breast, chicken legs, wings, nuggets and prepared poultry portions may also be processed.
The required configuration depends on whether the product is raw, cooked, breaded, marinated or packaged.
The existing FIW product information also identifies bags, trays and boxed conditioned foods as suitable application formats. Packaging dimensions, ventilation and material should be reviewed because packaging changes how quickly cold air reaches the meat.
The FIW freezer can be configured for different positions in a meat-processing facility.
A typical raw-meat line may include:
Cutting → Portioning → Grading → Belt Loading → Impingement Freezing → Weighing → Packaging → Frozen Storage
This arrangement is suitable when individual meat portions need to be frozen before final packing.
For patties, meatballs and formed products, the freezer may be installed after molding:
Mixing → Forming → Product Transfer → Impingement Freezing → Inspection → Bagging or Cartoning
The transfer between the forming machine and freezer should preserve product shape and spacing.
Cooked, fried or prepared products may require cooling before entering the freezer.
Cooking → Controlled Cooling → Product Arrangement → Freezing → Packaging
The product inlet temperature must be provided because higher-temperature products create a larger refrigeration load.
Trays, bags and cartons can be conveyed through the tunnel when package dimensions and materials are suitable.
For packaged products, the heat-transfer calculation should account for both the meat and the packaging layer.
Yes, the FIW system can be configured for different meat types. However, beef steaks, pork chops and other cuts may require different conveyor speeds because their thickness and composition are different.
The same tunnel may be technically evaluated for different products, but raw and cooked products require separate hygiene management. Cross-contamination control and production scheduling must follow the food plant’s sanitation system.
Impingement airflow is especially effective for products with a large exposed surface area. Thick blocks may require a longer residence time, lower belt speed or a different freezer configuration. Product thickness must be confirmed before selection.
Overlapping is not recommended when uniform freezing is required. Contact areas receive less direct airflow and may remain warmer than exposed surfaces.
It can be evaluated, but excess marinade or surface liquid may increase frosting and product sticking. The loading and drainage method should be reviewed before confirming the machine.
Yes, trays, bags and boxed conditioned foods are listed among the possible FIW applications. Packaging size, material and ventilation affect freezing time and must be included in the calculation.
This product page represents a customizable FIW meat-freezing solution rather than one fixed-capacity model. Capacity is calculated from the actual meat product, temperature requirements and production-line conditions.
The FIW design uses centralized water control and multi-point water spraying to flush frost from the evaporator. Drainage trays and an inclined floor help remove defrost water.
