Why Use Air When Heat is Transferred
25 Times Faster in Water?
The Spiral Immersion System (SIS)™ is a revolutionary new patented food processing platform for chilling, freezing, pasteurizing, cooking and chemically treating food products. The SIS is a spiral conveyor in a tank of liquid, usually water or brine, that is faster, cheaper, produces a better-quality food product, produces a safer food product and takes up less space than air chilling.
This is a game changer.
The driving force behind the increase in efficiency of the Spiral Immersion System (SIS)™ compared to processing in air, is that Conduction Heat Transfer (heat transfer by direct contact) is 25 times faster than Convection Heat Transfer (heat transfer by air).
Depending on Your Processing Requirements
the Benefits are SubstantiaL
Spiral Immersion System™
The SIS’s robust fully welded SS316 stainless steel enclosure contains over 1000 ft of Intralox’s self-stacking modular plastic belt in 2 spiral stacks. 95% of the spiral belting is submerged in a sterile saline and SS316 stainless steel environment in temperatures ranging from -50°F to +210F. The unique design of the SIS provides control over the product and achieves a better quality, safer product in less space, in less time and while consuming less energy.
“If your product can be immersed in water, then you should be using the SIS.”
CASE STUDY
INNOVATION IN MOTION: SPIRAL IMMERSION SYSTEM (SIS)™
Johnsonville, LLC, a family-owned company that makes fully-cooked sausage products, shares insights in how the Spiral Immersion System (SIS)™, a liquid-based chilling and cooking system manufactured by FPS Food Process Solutions and Intralox, has significantly reduced labor costs, achieved zero product damage and verifiable FIFO, while improving efficiency, leading to continuous and consistent product outcomes.
Matthew Behrs, Plant Engineer, Johnsonville, speaks about the challenges, solution, and results of using the SIS, a revolutionary technology in the food processing industry.
SIS technology minute podcast (PMMI)
FPS Food Process Solutions Steve Kelly, sits down for a one-on-one Technology Minute interview with the editor of Pro Food World (PMMI). Steve Kelly, Director of Spiral Immersion Systems, details the revolutionary technology of using liquid vs air.
CONTACT YOUR SIS REP TODAY
Get in Touch
Tell us your specifications and requirements. Our experts will support you in the development of your freezing and cooling solutions to support your brand and boost your sales.
Main Office
Suite 110, 13911 Wireless Way
Richmond, BC
Canada V6V 3B9
T. +1 604 232 4145
F. +1 604 232 4154
E. sales@fpscorp.ca