Ross Freeze TunnelRoss Industries has introduced the next generation of its Boundary Layer Control (BLC) Impingement Tunnel. The Ross BLC features a newly designed, modular, cam-lock panel construction that improves the hygiene and sanitation requirements of all types of chilled and frozen products, including ready-to-eat (RTE) products.

The BLC features new NSF-approved cam-lock panels that are constructed of urethane foam wrapped in stainless steel. Mating panel edges are closed tight with hygienic, compressed gaskets and cam-lock latches. This new BLC construction prevents water ingress and provides the highest level of cleanability, sanitation and food safety. The modular design of the cam-lock panels allows easy expandability of the BLC tunnel for future capacity rate increases.

The cam-lock panel design also offers the advantage of fast disassembly and reassembly for service or relocation of the unit. All mating panels are marked as a matched connection point. The cam-locks are easily engaged using just a wrench and all cam-lock wrench openings are sealed with stainless steel plugs, plastic caps or stainless batten strips with closed-cell hygienic gaskets.

The Ross BLC also features two improved coil efficiencies. The BLC uses new, high-efficiency fin coil evaporators. These higher capacity evaporators feature small-diameter aluminum tubes with a fin spacing proven to extend the time period before the coil ices up and then needs to be defrosted, while improving the overall efficiency of the BLC. As an option, the BLC can also include new small end-box dehumidification coils to prevent moist air from entering the BLC, which would then ice up and cause inefficient cooling. The small end-box dehumidification coils remove the moisture before it enters the interior cooling section of the tunnel, optimizing system performance.

The Ross BLC rapidly and economically chills or freezes fresh products, giving food processors significant productivity gains and higher production yields. The Ross BLC is typically used to chill or crust freeze meat sub-primals, freeze flat products (with minimum weight loss), and produce free flowing IQF products such as nuggets, meatballs, fruits, and vegetables.

The Ross BLC uses impingement airflow technology to chill and freeze food products. Thousands of carefully controlled jets of refrigerated air blast away the insulating boundary layer of heat surrounding the product to freeze it quickly and uniformly. Faster freezing times substantially reduce product cell damage and dehydration to ensure the highest quality product.

The Ross BLC matches the performance of cryogenic freezing systems, but at a fraction of the operating cost. The BLC produces cold air using a conventional ammonia or Freon refrigerant system – a far more economical choice than expensive CO2 or nitrogen consumed during the cooling process in the tunnel.

The BLC is highly versatile. Unlike fixed-size cryogenic and spiral systems, the BLC’s modular construction makes it easily expandable. As throughput demands increase, modules can be quickly and easily added to meet new production requirements. Plus, the BLC features a three-level conveyor system (or 2 tiers if that spacing is required for a specific application) to allow optimum production flexibility. A three-conveyor set up can be controlled independently in a straight line or connected in a cascade configuration for IQF products. The Ross BLC can also accommodate applications that require both flow schemes (called independent/cascade flow).

Contact Ross Industries for more information: Ross Industries Inc., 5321 Midland Road, Midland VA 22728; (540) 439-3271;