As the pioneers and leaders in impingement freezing technology, our Frigoscandia product line maximizes the value of your raw materials by locking in quality with ultra-fast freezing.
How does impingement freezers work?
Ideal for fully quick-freezing flat products such as fish fillets, seafood, and burgers up to 25 mm thick, as well as crust freezing pork and beef up to 200 mm thick, and other thin or delicate products, impingement freezing gives you a more efficient, flexible, and cost-effective alternative to cryogenic freezing.
Discover our ADVANTEC impingement freezer range
Lock in quality when freezing thin fish fillets, portions, or shrimp by freezing them fast, really fast. That’s exactly what our ADVANTEC impingement freezers excel at. They remove heat in a flash, so delicate, uncoated, high-value seafood stays ocean fresh. The result? Delicious flavor and texture, higher yield, and more value in every product.
Learn more about impingement freezing for seafood:
ADVANTEC™ impingement freezers deliver exceptionally uniform crust freezing. By creating an instant, even crust freeze for surface stabilization, ADVANTEC helps make beef and pork logs and other portioning formats easier to portion, slice, dice, and handle. The result? Higher yield, more consistent quality, and a smoother inline process from chilling to cutting.
Learn more about impingement freezing for meat:
Our ADVANTEC freezers are designed to fit seamlessly into your food processing line. They connect easily with other JBT Marel equipment, so you can build your ideal inline process that drives maximum yield, strong hygiene, and consistent quality from start to finish. And with the launch of our new ADVANTEC Narrow, you have even more flexibility when space is limited.
JBT Marel’s broad portfolio goes beyond freezing, offering fully integrated solutions supported by world‑class software to meet your needs. From preparation to forming, inspection to cutting, coating to cooking and freezing, and batching to tray sealing—we provide the right solutions as standalone units or complete in‑line systems to help you succeed.
Impingement works by directing thousands of high-velocity air jets at the top and bottom surfaces of the product. These jets strip away the insulating boundary layer of air that holds heat around the food. Heat transfer increases dramatically, and freezing happens in a fraction of the time you would expect from conventional air systems.
This preserves product quality, taste, and mouthfeel, and avoids the potential damage caused by drip-loss and ice crystals in conventional freezers. The process minimizes dehydration and maximizes yield, while also increasing product shelf life.
We pioneered impingement freezing in the 1990s to help a leading US quick service restaurant (QSR) freeze hamburger patties faster, more consistently, and more cost-effectively than cryogenic gas. Today, we remain the leaders in this technology.
Cryogenic freezing is fast, but the ongoing cost of gas adds up quickly. Our Frigoscandia ADVANTEC™ impingement freezers give you a modern alternative that can match or exceed cryogenic performance while cutting running costs by up to 75% compared to cryogenic gas freezing.
Moreover, when you move to an energy-efficient impingement system, you replace that variable gas spend with a more stable, controllable operating cost.
With more than 60 years of freezing expertise, we help you translate freezing performance into real production outcomes. From early evaluation and line integration to installation, training, and ongoing service, our teams support you through each stage. You get practical guidance, responsive maintenance, and know-how that comes from building and advancing impingement freezing for real-world processors.
Request a meeting with our experts, and we’ll learn about your goals, challenges, and current setup. Then we’ll recommend the best freezing solutions for your needs. If you’d like to dive in deeper first, you can also download our brochure.
