One of the particularities, among others of great importance, is the air conduction.
In PALINOX we have developed an innovative ducting system perfectly designed to get the maximum performance out of the product. This is achieved by means of air flow simulation techniques and heat transfer calculations.
In this way we have managed to create a closed circuit where the maximum friction surface is obtained on both the top and the bottom of the food. This speeds up the freezing process of the product and also allows the temperature to act more quickly, reaching the heart of the piece sooner.