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FIW2000A
FST
FST-0119A
The FST FIW2000A impingement freezer is designed for continuous hardening and freezing of boxed ice cream, ice cream cups, sandwiches and other packaged frozen desserts.
High-velocity cold air is directed toward the upper and lower surfaces of the products, helping improve heat transfer and shorten the freezing process. A 2000 mm food-grade stainless steel mesh belt provides a large loading area for high-volume ice cream production lines.
The freezer features adjustable conveyor speed, a SUS304 stainless steel internal structure and a well-insulated tunnel enclosure. It can be integrated with upstream filling and sealing equipment as well as downstream inspection, packaging and frozen-storage systems.
Item | FIW2000（ Frozen ice cream ) | |
Product | Frozen ice cream | |
Capacity | 2250kg/h | |
In/Out Temp. | -4℃ to -18℃ | |
Freezer Temp. | -35℃ | |
In/Out Time | 15-75min | |
Refrigerant | R404A | |
Consumption | 210kw | |
Freezing Container Thickness | 150mm | |
Product Height | ≤100mm | |
Belt Width | 2000mm | |
Product Input Conveyor/Output Conveyor | 750 mm | |
Water Input Pressure | ≥3 kg/cm2 | |
Freezer Power | 68.2KW | |
Freezer Size（L*W*H） | 14500×4200×3500mm | |
Freezer Body Material | Duplex stainless steel polyurethane insulation board density or 40 kg/m3, the thickness of 150 mm, 304 stainless steel outer plate thickness more than 0.8 mm | |
Main Electric Brand | Schneider(France) | |
Belt and Speed | Food-grade stainless steel mesh belt; Frequency conversion stepless speed regulation | |
Slide Track Material | Ultrahigh molecular polyethylene material. | |
Internal Structure | All made of 304 Stainless Steel Material, Argon arc welding | |
Evaporator | Effective from large aluminum finned tube set, stainless steel panel stent | |
Fan and Motor | Aluminum alloy stainless steel duct fan low noise and waterproof electric power consumption | |
Boxed ice cream presents a unique thermal challenge due to its relatively large single volume and dense composition, which often overwhelms standard freezing machinery. Our specialized impingement tunnel freezer systematically addresses these exact manufacturing pain points through advanced thermodynamic engineering:
Equipped with industrial-grade, high-pressure fans, the system generates a forceful, vertically directed cold air stream. This intense airflow aggressively breaks the thermal boundary layer surrounding the thick boxed ice cream, driving deep into the core and drastically reducing the overall freezing cycle time compared to conventional spiral or blast freezers.
The ultra-fast freezing rate critically prevents the migration of water molecules, stopping large, jagged ice crystals from forming within the dairy matrix. By locking in internal moisture immediately, the finished ice cream retains its signature smooth, rich mouthfeel and structural stability. This process not only safeguards the delicate flavor profile but also substantially extends the retail shelf life, elevating your product positioning in competitive retail markets.
The conveyor system includes a food-grade mesh belt, drive unit, variable-frequency speed control and product inlet and outlet sections.
The mesh structure allows cold air to reach the underside of the product while maintaining continuous conveying.
High-efficiency centrifugal fans deliver cold air through the internal air-guiding structure.
The airflow arrangement is designed to improve freezing uniformity across the wide conveyor belt.
The aluminum finned-tube evaporator removes heat from the circulating air and helps maintain the required freezer temperature.
The final evaporator configuration should be matched to the product heat load and refrigeration system.
The control system manages conveyor operation, speed adjustment, fan operation and temperature monitoring.
Additional PLC, touchscreen, alarm and production-line interlocking functions can be configured according to project requirements.
High-speed refrigerated air is directed toward the upper and lower surfaces of the packaged product. This airflow design improves heat transfer and helps achieve faster, more uniform hardening across the conveyor.
The FIW2000A is suitable for ice cream production lines with an output of approximately 2000 kg/h. The existing reference specification lists a maximum capacity of up to 2250 kg/h under defined operating conditions.
Actual capacity depends on product dimensions, weight, loading arrangement, inlet temperature and required outlet temperature.
The wide stainless steel mesh belt allows multiple rows of packaged ice cream to be processed at the same time.
The final row arrangement should be confirmed according to package width, spacing requirements and the connection with upstream and downstream conveyors.
The conveyor speed is controlled through variable-frequency regulation.
The listed freezing-time range is 15–75 minutes, allowing the residence time to be adjusted for different package sizes and production requirements.
The internal supporting structure is manufactured from 304 stainless steel for durability and suitability in food processing environments.
The food-grade stainless steel mesh belt and accessible internal surfaces also support regular cleaning and sanitation.
The freezer uses stainless steel-faced polyurethane insulation panels to reduce cold loss and maintain a stable internal temperature.
The listed panel thickness is 150 mm, with a polyurethane density of approximately 40 kg/m³.
The FIW2000A is designed mainly for regularly shaped packaged products that can be arranged consistently on the conveyor belt.
Suitable applications include:
Boxed ice cream
Ice cream cups
Ice cream tubs
Wrapped ice cream bars
Ice cream sandwiches
Frozen cakes
Packaged gelato
Frozen dessert portions
Other regularly shaped packaged frozen foods
Product stability should be evaluated before final equipment selection. Lightweight packages must remain securely positioned under high-speed airflow.
Recognizing that no two processing facilities operate identically, First Cold Chain engineers deliver adaptable solutions designed to align with your specific infrastructure. We offer two primary refrigeration configurations for our impingement tunnel freezers:
Delivering massive cooling capacity and exceptional thermodynamic efficiency, this configuration is highly cost-effective for large-scale, continuous ice cream manufacturing plants.
Offering streamlined installation and simplified routine maintenance, making it the practical choice for small to medium-sized dairy processing operations.
Beyond standard models, our engineering division provides comprehensive, non-standard customization. We feature a remarkably compact structural footprint designed to maximize your factory's spatial utilization. Our team will meticulously tailor the equipment's external dimensions, hourly throughput capacity, and internal layout to match your exact floor plan and freezing temperature parameters. Furthermore, the system is equipped with a frequency-conversion, stepless speed-regulated stainless steel mesh belt. This ensures seamless mechanical integration with your upstream filling machines and downstream packaging equipment, effortlessly adapting to the specific rhythm of your automated production lines.
The stainless steel mesh belt and accessible internal surfaces should be cleaned regularly according to the factory sanitation plan.
Routine maintenance should include:
Removing product residue from the belt
Checking belt alignment and tension
Inspecting fan and motor operation
Monitoring evaporator frosting
Keeping drainage outlets clear
Checking door and panel seals
Inspecting electrical alarms and temperature readings
High-pressure water should not be directed toward motors, sensors or electrical components unless they are specifically protected for that cleaning method.
The machine is positioned for an approximately 2000 kg/h ice cream production line. The listed reference capacity is up to 2250 kg/h under specific product and operating conditions.
It is suitable for boxed ice cream, cups, tubs, wrapped bars, ice cream sandwiches and other stable packaged frozen desserts.
The listed residence-time range is 15–75 minutes. The final freezing time depends on product dimensions, package weight, inlet temperature and target outlet temperature.
Yes. The conveyor uses variable-frequency stepless speed regulation, allowing the residence time to be adjusted according to the product.
The current standard configuration lists a maximum product height of 100 mm. Taller products require a separate technical evaluation.
The product specification lists the refrigeration requirement and refrigerant, but the final supply scope should be confirmed in the quotation.
Yes. The inlet height, outlet height, conveyor direction and speed can be configured to match the customer’s existing equipment and factory layout.
