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WSL
WUYE Machinery
Customizable
Fruits and vegetables
-40℃ to 0℃
12 months
Customized
R404, R507, Others
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Compact structure,small footprint | SUS304 stainless for food | Large capacity,small footprint |
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Reasonable design and run safely | Special air flow design | Application: Dumplings,prawns,ice cream,large pork chops,bread,meat, fish… |
Single Spiral Freezer
Double Spiral Freezer
Key Advantages
Double-Spiral Design for Unmatched Bakery Throughput
Two independent freezing towers work in parallel, effectively doubling your freezing capacity compared to a single spiral. This is crucial for handling the high volumes typical of croissant, par-baked bread, or cookie lines, ensuring the freezing step never becomes a bottleneck.
Rapid Crust Freezing, Locking in Quality
Utilizes high-velocity, ultra-cold air to rapidly form a stable frozen crust on products. This quick-freeze action minimizes moisture migration and ice crystal growth, effectively locking in the product's freshness, flavor, and intended texture (flaky, soft, or crisp) for extended shelf life.
Space-Optimized for Bakery Plants
Its vertical dual-spiral configuration provides extensive freezing time (belt length) within a minimal floor area. This is ideal for bakeries where space is premium, allowing for installation in existing production halls without major renovations, and freeing up space for other processes like mixing or packaging.
Enhanced Freezing Performance & Uniformity
Incorporates an advanced, balanced airflow system designed to deliver intense, uniform cold air to both spirals independently. This ensures each product receives optimal rapid heat extraction for superior IQF quality—small ice crystals, minimal dehydration, and perfect texture preservation—across the entire massive output.
High feed and low discharge,Low feed and high discharge.
The infeed and outfeed sketch maps of the DLD single of spiral freezer.
Low feed and low discharge
The infeed and outfeed sketch maps of the WSL double of spiral freezer.
Technical Specifications & Configuration
Typical Technical Parameters (Customizable for Bakery)
Target Products:
Croissants & Danish pastries, Bread rolls & loaves (par-baked or fully baked), Pizza dough & bases, Cookies & scones, Muffins & cakes, Prepared pastry.
Freezing Method:
Double Independent Continuous Spiral Air Flow (IQF).
Belt System:
Two parallel fine-mesh or flat-top plastic belts, gentle on product bases.
Capacity Range:
Designed for high output, typically from 500 kg/hr to 5,000+ kg/hr depending on product density and size.
Freezing Temperature Range:
Adjustable, typically from -25°C to -40°C to suit different bakery products.
Key Feature:
Gentle pre-cooling zone option to prevent condensation before deep freezing.
Control System:
User-friendly PLC with recipe storage for different products, monitoring belt speed, temperature in each zone, and air velocity.
Construction:
Sanitary design with smooth stainless steel (AISI 304) interior for easy cleaning.
Why Choose Us
We understand the precise science behind perfect frozen bakery goods. Choosing the spiral quick freezer means partnering with a specialist who optimizes both your production flow and your product quality. Our support encompasses everything from process analysis and factory layout to installation, precise calibration for your specific products, and comprehensive training. We are committed to delivering a freezing solution that becomes a reliable, high-performance pillar of your bakery operation, ensuring your investment enhances both your capacity and your brand reputation for quality.
Act Now, Unlock the Vertical Potential of Your Factory!
Contact our sales engineers for a customized proposal based on your specific products and spatial layout.
