SPIRAL IMMERSION SYSTEM™

Why Use Air When Heat is Transferred 25 Times Faster in Water?

FPS Spiral Immersion System (SIS)™ is a revolutionary new patented food processing platform for chilling, freezing, pasteurizing, and sous vide cooking packaged food products. This energy-saving immersion system consists of twin spiral conveyors in a tank of liquid, usually water or brine. It is faster and cheaper for producing a safer food product with better quality and longer shelf life, all while taking up less space than traditional air chilling.

Features

Optimized Energy Consumption with High Yield

The driving force behind the energy efficiency of our Spiral Immersion System™ is that conductive heat transfer (heat transfer by direct contact) in water/liquid is up to 25 times faster than convective heat transfer (heat transfer by air).

When using naturally anti-pathogenic brine, the SIS™ extends uptime as it never needs defrosting and rarely needs to be shut down for cleaning. With the small footprint enabled by the self-stacking spiral belting, this compact system is designed to maximize product yield while lowering energy costs of ownership.

Consistent Product Quality

The patented technology of the SIS™ and the self-stacking belt ensure that food products are carefully secured within the belt stack and discharged in a first in, first out order. This eliminates product or packaging damage, ensuring consistently high product quality.

Durability & Reduced Maintenance

Suspending the drum, belt, and product in liquid exposes the system to less friction, resulting in less wear and tear, as well as lower maintenance and associated costs. External drum and belt drives further improve maintenance by maximizing accessibility.

Flexibility & Versatility

Our SIS™ delivers a continuous cooking or chilling process that minimizes bacterial growth and extends product shelf life. Within the SS316 stainless steel enclosure, 95% of the spiral belting is submerged in water, brine, or another liquid as desired. It can be used for a variety of food processing in temperatures ranging from as low as -40°F to higher temperatures.

For Freezing + Chilling:

(For the same throughput)

Quick freezing limits the formation of ice crystals within food. The freezing efficiency of the Spiral Immersion System™ lessens cellular damage, thereby retaining better colour, texture, flavour, and nutrition. As bacterial growth is significantly accelerated in the temperature range of 40 to 140°F, the rapid heat transfer delivered by the SIS™ also allows food products to move through this danger zone much faster to ensure high food safety and product quality.

For Cooking + Pasteurizing + Sous Vide:

(for in-package processing)

For sous vide, pasteurization, and other cooking applications, moisture and nutrients are trapped inside the product’s package, which allows them to be reabsorbed when the product cools. As the SIS™ gently moves products in a first in, first out order throughout the process, the labeling, packaging, and products themselves are neither disturbed nor damaged, guaranteeing zero yield loss. The SIS™ can consistently deliver products with exceptional quality and efficiency.

Explore Our Spiral Immersion System™

CASE STUDY
INNOVATION IN MOTION: SPIRAL IMMERSION SYSTEM (SIS)™