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| Impingement Freezing Technology |
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ROSS INDUSTRIES was first to recognize the potential cost
savings made possible
by applying impingement technology to product freezing.
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˘Fast FreezeLow dehydrationHigh
product qualityŁ
A thin boundary layer of air surrounds all objects and acts as insulation,
reducing the rate of heat transfer. Ross BLC technology penetrates
this insulating layer by directing high velocity, concentrated air
streams at the surface of a food product from above and below.
The Ross 
matches or exceeds the performance of cryogenic freezing systems,
but at a fraction of the operating cost.
(B.L.C. = Boundary Layer Control)
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Product Versatility
The Ross BLC II is ideal for freezing flat products such as hamburger
patties, chicken breasts or fish fillets. ItŐs also perfect for processing
free flowing seafood, meat, fruit and vegetable IQF products.
The modular construction of the BLC II ensures a minimal production
area foot print while maximizing production throughput. And our unique
On-Line Evaporator Defrost keeps you up and running with more efficiency
than any other freezer on the market.
Its three-level conveyor system allows optimum production flexibility.
The BLC II can be configured to freeze different products independently
in a straight line layout or IQF products ŇcascadedÓ as shown below.
It also features top and bottom impingement on all levels to ensure
uniform final product temperature. |
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| *is
patented to ROSS INDUSTRIES, INC. |
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