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 science behind the SIS is that heat is transferred 25 times faster in water than in air and water is easier to move around than air.  A 2 or 3 hp water pump can move the same amount of heat as over 100 hp of fans moving air. The result is that in the SIS the surface of food freezes 25 times faster and the core freezes 20-70% faster, the footprint is 50% smaller, it uses 80% less energy for the same throughput and the SIS requires 30% less refrigeration tonnage.

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Chilling and

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For the same throughput

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For the same

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For the same

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The SIS’s robust fully welded SS316 stainless steel enclosure contains close to 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°C to +100°C. 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.
— Steve Kelley | Director, Spiral Immersion Systems



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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
7431 Nelson Road, Unit 130
Richmond, BC
Canada V6W 1G3

T. (604).232.4145
F. (604).232.4154
E. sales@fpscorp.ca