foodpro 2026: BOC's Steve McLoughlin on CRYOWAVE impingement freezing and IQF

FoodPro 2026, Melbourne: Food & Drink Business editor Kim Berry speaks with Steve McLoughlin, Technical Solutions Engineer at BOC, on Stand R18. Why does a bag of frozen peas sometimes come out as one solid block, and how do processors avoid it? McLoughlin walks through BOC's CRYOWAVE impingement tunnel freezer, which combines a rolling wave motion on the belt with high-velocity cold gas after a liquid nitrogen spray to produce individually quick frozen (IQF) fruit, vegetables, berries and seafood, in a modular design that scales from 5 to 14 metres. He also demonstrates a combo cooler that chills up to a tonne of beef, chicken or lamb in around 20 minutes with carbon dioxide to meet Australian food safety standards, and BOC's LIXSHOOTER injectors for kettles and mixing bowls - which retract flush for hygiene, switch between nitrogen and CO2, and use a heater pad to stop the cold distorting stainless steel bowls. Food & Drink Business is Australia's leading trade media platform for the food and beverage manufacturing sector. Subscribe: http://www.foodanddrinkbusiness.com.a... Follow us at: http://www.foodanddrinkbusiness.com.au   / food-&-drink-business