Method of freezing food and system for carrying it out

Abstract

When freezing food, especially peas, corn, carrots, celery, parsley, broccoli and other root or fruit vegetables, the raw material is guided by a conveyor (1) through a washing machine (2), a blanching device (3) and a freezing tunnel (4), where it is frozen or pre-frozen to the core temperature. After leaving the freezing tunnel (4), the raw material is not filled directly into the final package, but is dosed by a dispenser (5) into a temporary inter-operational hygienic storage package (6). The storage package (6) is closed and placed in an intermediate storage (7), in which its contents are cooled, frozen or temperature stabilized to the storage temperature. The contents of the storage package (6) can then be used for repackaging into consumer or gastronomic packages or for mixing with other frozen vegetables. The storage package (6), pallet or handling unit may be provided with an identifier recorded in an electronic unit with memory. This allows for the separation of seasonal freezing from later packaging according to order and the creation of mixtures. The system may include a boiler (8) for cooking flour or rice products.