tna has introduced a new energy-efficient fan design for its Ferguson ener-freeze FFV 3 to reduce energy consumption by more than 30%.
Featuring the latest airflow technology, the Ferguson ener-freeze FFV 3 can evenly freeze a variety of potato products in different shapes, including sticks, cubes and wedges.
The unit has centrifugal fans with curved blades to optimise the air flow underneath the belt, resulting in even air velocity over the product for a high heat transfer rate and even fluidisation across the entire width of the belt.
As the air speed is near the product’s fluidisation velocity, the appearance of clusters is eliminated and each French fry is frozen individually, quickly and to perfection.
Meanwhile, its impeller construction ensures that the fan curve has almost 100% spare static pressure to minimise the effects of production fluctuations and ensure a more stable fan curve over an increased period of time.
As a result, the unit reduces power consumption by more than 30% compared to previous technology and can maintain an efficient performance for longer before it requires defrosting, significantly increasing production cycles.
“Pre-coolers and freezers often require high volumes of electric power to operate and also to cool down the heat they release in exchange,” says Henk Boon, group solutions manager – processing.
“Reducing the power consumption of this type of equipment not only results in immediate energy savings, but will also have a significant influence on the overall operational costs of the entire production line.”
