1. System Working Principle
The spiral freezer is based on forced convection heat transfer technology.
Dual spiral conveyor belts operate in a continuous loop structure
Products are evenly distributed across multi-layer spiral tracks
High-velocity low-temperature airflow surrounds the product uniformly
Heat is rapidly removed through convection and surface heat exchange
This ensures consistent freezing without product stacking or uneven exposure.
2. Freezing Process Phases
2.1 Pre-Cooling Stage
Rapid removal of residual baking heat
Product temperature is reduced toward freezing point
Short stabilization period prevents thermal shock
Objective: prepare product structure for uniform crystallization.
2.2 Core Freezing Stage
Operating temperature typically: -35°C to -40°C
Rapid formation of micro ice crystals inside dough structure
High freezing rate prevents large ice crystal formation
Key technical requirement:
Fast freezing preserves gluten network and prevents structural rupture of bread matrix.
2.3 Stabilization Stage
Final product temperature: ≤ -18°C
Temperature equalization across product core and surface
Ensures stable frozen state for storage and logistics
3. Process Engineering Parameters
To ensure optimal freezing performance, key process variables must be controlled:
Feed temperature: ≤ 40°C
Core freezing temperature: -35°C to -40°C
Final discharge temperature: ≤ -18°C
Air velocity: adjustable based on product size and density
Humidity control: balanced to prevent surface dehydration
Proper coordination of airflow and humidity ensures minimal moisture loss and surface cracking.
4. Key Technical Advantages
4.1 High Efficiency Continuous Production
Spiral structure enables uninterrupted product flow
Suitable for high-volume bakery production lines
Stable throughput with minimal manual intervention
4.2 Product Quality Preservation
Rapid freezing reduces ice crystal size
Maintains internal moisture structure of bread
Prevents texture hardening and crumb damage
4.3 Controlled Airflow System
Uniform cold air distribution across all layers
Adjustable airflow speed for different product types
Minimizes dehydration and surface cracking risk
4.4 Hygienic Industrial Design
Food-grade stainless steel structure
Easy-clean conveyor system
Designed for compliance with HACCP production environments
5. Optimization Recommendations for Bakery Applications
To maximize freezing quality and consistency:
Ensure uniform product spacing during loading to avoid airflow blockage
Maintain regular cleaning cycles to prevent frost accumulation and airflow resistance
Integrate pre-freezing packaging where necessary to reduce surface dehydration
Match airflow and humidity settings to product type (soft bread vs. high-sugar dough systems)
6. Application Scope
The CBFI spiral IQF freezer is widely used in:
Industrial bakery production lines
Frozen dough and pre-baked bread processing
Central kitchen supply chains
Retail frozen bakery product manufacturing
7. System Value Summary
The CBFI spiral IQF freezing system enables:
Consistent product quality after freezing
Reduced moisture loss and structural damage
Stable large-scale continuous production
Improved shelf life and logistics efficiency
Lower rejection rates in downstream baking and retail processes
