Our Frigoscandia ADVANTEC™ freezers set the standard in impingement freezing. They’re ideal for fish and seafood processors freezing flat, thin, or uncoated products such as fillets, portions, and shrimp, including refreezing after glazing.
If you’re still relying on cryogenic gas freezing, ADVANTEC freezers give you a modern alternative that can match or exceed cryogenic performance at a much lower operating cost, and with more flexibility. They integrate seamlessly into your production line, helping you get more value from every catch.
Our customers have told us they want the benefits and performance of impingement freezing, but need a more streamlined freezer that could fit into tighter layouts.
ADVANTEC Narrow is our answer. It keeps the high capacity and exceptional freezing technology of our standard ADVANTEC freezer, while reducing the footprint for easier integration into existing production lines. If you are moving away from cryogenic equipment, it is an ideal step into a more modern, lower cost freezing method that is designed for continuous, high throughput operation.
Ensures the highest product quality and processing efficiency
Impingement freezing means no ongoing cryogenic gas costs
Save valuable floor space with the new ADVANTEC Narrow
We’re extremely proud that ADVANTEC Narrow delivers full ADVANTEC impingement performance in a smaller footprint—helping processors cut costs, maintain quality, and add modern freezing even when space is tight.
Torbjörn Persson, Director of Global Sales Support and Product Line Management for Frigoscandia Freezers
JBT Marel
We pioneered impingement freezing in the 1990s for a leading QSR processor in the United States that needed a better way to freeze hamburger patties fast, consistently, and at lower cost than cryogenic gas. That same breakthrough is still one of the best ways to protect quality in thin, high-value products today.
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.
The result? Speed that matches or exceeds many cryogenic outcomes, with more flexibility, stronger hygiene control, and lower running costs.
Cryogenic freezing can be fast, but the ongoing cost of gas adds up quickly. When you move to an energy-efficient ADVANTEC impingement system, you replace that variable gas spend with a more stable, controllable operating cost.
Our ADVANTEC freezers can cut running costs by up to 75% compared to cryogenic gas freezing. That change goes straight to your bottom line, while also contributing to more energy-efficient operations.
Fast freezing helps you move more product through your line. But fast freezing isn’t just about throughput. It’s also about protecting what your customers can see, taste, and feel.
By removing heat rapidly without stressing the product, dehydration is minimized and yield is maximized. After defrosting, the flavor, appearance, texture, and nutritional value stay closer to fresh processed quality. You get more sellable product, more consistent results, and the confidence to run at high throughput without trading away quality.
Choosing a freezing platform is a long term decision, and results depend on more than the machine alone. 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.
What is impingement freezing?
Impingement freezing is a high-performance mechanical freezing method used in advanced food processing. Thousands of high velocity air jets are directed at the top and bottom surfaces of the product. These jets blast away the boundary layer of air that holds heat around the product, resulting in extremely fast freezing times.
What is the difference between mechanical freezing and cryogenic gas freezing?
Mechanical freezing, as used in ADVANTEC™ impingement freezers, use a recirculating refrigeration system to generate cold air within a closed freezing zone, whereas cryogenic gas freezers inject gas (such as liquid nitrogen or CO2) directly to achieve freezing. Mechanical freezing offers a more sustainable and cost-efficient solution for fish and seafood processing due to its significantly lower operating and running costs.
What products can be fully frozen in an impingement freezer?
All flat and thin food products up to 25 mm in thickness.
What capacity range is valid for ADVANTEC Narrow in complete freezing applications?
Is there any risk of product movement?
There is a very low risk of product movement due to our unique patented airflow design, which applies more air pressure from the top than from the bottom.
How long time does it take to fully freeze a product up to 25 mm?
Typically 1.5-5 min, depending on product thickness and characteristics.
What is the difference between the ADVANTEC standard and ADVANTEC Narrow?
The main difference is footprint. ADVANTEC Narrow delivers all the benefits of the standard ADVANTEC model in a radically reduced footprint, making it perfect for fitting into most existing production line layouts.
What flexibility features does ADVANTEC offer?
Convert batch operations to in-line processing
Increase your capacity and throughput on existing lines
Explore entirely new applications, like surface stabilization and super-chilling
Request a meeting with our experts, and we’ll learn about your goals, challenges, and current setup. Then we’ll recommend the right ADVANTEC solution, and calculate what you could save by switching to ADVANTEC or ADVANTEC Narrow. If you want more detail first, you can also download the brochure or read the article.