INDUSTRIAL REFRIGERATION AND HYGIENIC AIR TREATMENT

Processed fruits

YOUR FRUIT & AND DEEP-FREEZING

Fruits transformés - surgélation

Deep-freezing is a low-temperature preservation technique which preserves the taste and vitamin content, as well as the color and texture of fresh fruit. Red fruits (raspberries, blackberries) or stone fruits (peaches, apricots) lend themselves particularly well to freezing techniques.    

Clauger designs efficient, tailored refrigeration systems with deep-freezing equipment. These systems ensures:
• Maintaining the desired evaporating temperature
• Support repetitive starts of the freezers
• Adapt to variations in fruit types and capacities. 

Various freezing technologies and systems are available. The type of technology chosen has a strong impact on the final quality of the fruit and on the overall energy costs (KWatt consumed/ Kg frozen). Clauger supports its clients in their design and choice of solution: bulk freezing, IQF freezing with spiral systems, with fluidized bed, impinging, direct or cart tunnels…

Clauger also assists manufacturers in resolving product quality issues that have directly resulted from a misaligned freezing system (Oxidation after freezing, significant fluid loss when thawing products, % of IQF too low, etc.)

YOUR FRUIT AND DRYING

Fruits transformés - fruits séchés

Drying of fruits (prunes, apricots) requires dehydrating them which ensures their preservation.    

Clauger supports its clients from defining necessary climatic conditions to the industrialization of the solution.    

Clauger is also developing dryer solutions that reduce energy costs and overall usage.

YOUR FRUIT AND FRUIT PROCESSING

fruits transformés - compote

With dual-expertise in refrigeration and air treatment, Clauger supports the agri-food industry in its various process applications, such as the rapid cooling of compotes, while reusing energy to ensure a sustainable facility.

DISCOVER OUR OTHER APPLICATIONS ADAPTABLE TO YOUR PROCESS

FRESH FRUIT

From harvest to plate

Rapid cooling of your fruit

Rapid cooling of post-harvest fruit improves the preservation over time, as well as the organoleptic qualities.

It is especially important for red fruit and kiwi.

Optimise your maturing / ripening process

The process of ripening fruit (bananas, avocados, mangoes, and tropical fruit) requires creating the conditions needed for the optimum ripening of fruit.

Store your fruit in a controlled atmosphere

For some fruit, like apples, kiwi, or avocados, controlled-atmosphere warehousing increases lifespan by preserving the quality of stored products.

PROCESSED FRUIT

Complementary know-how

Deep-freezing

Deep-freezing is a low-temperature preservation technique which preserves the taste and vitamin content, as well as the color and texture of fresh fruit. Red fruits (raspberries, blackberries) or stone fruits (peaches, apricots) lend themselves particularly well to freezing techniques.

Drying

Drying of fruits (prunes, apricots) requires dehydrating them which ensures their preservation.

Transforming

With dual-expertise in refrigeration and air treatment, Clauger supports the agri-food industry in its various process applications, such as the rapid cooling of compotes, while reusing energy to ensure a sustainable facility.
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