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News

BOC cryogenic impingement freezer boosts production, reduces cost for King & Prince Seafood

BOC Gases : 22 September, 2006  (Company News)
King & Prince Seafood Company has replaced two freezers with a single, BOC cryogenic impingement freezer at its Brunswick, Georgia processing plant, enabling it to increase production while lowering costs and reducing yield loss.
John Clay, plant engineer, King and Prince Seafood, said, 'In order to increase production, we needed to replace our spiral and immersion freezers with a single piece of equipment capable of running many different products. BOCís impingement freezer has allowed us to double our production output and has provided an added bonus of reducing our per unit nitrogen consumption.'

Andy Gardenhire, account manager, BOC, said, 'We understand the competitive nature of the seafood industry and recognized the opportunity to deliver value beyond production increases to our customer. Our cryogenic impingement freezer does this by allowing King and Prince to reduce operating costs while running up to 16 different products in a small footprint.'

K&P, which is headquartered in Brunswick, processes shrimp, lobster, stuffed flounder and crab cakes and markets them to large restaurant chains.

Food processors look to BOC for its knowledge, skill and experience in delivering reliable engineered solutions to address their atmosphere, microbe and temperature control requirements. BOC provides a range of offerings that help customers consistently deliver the highest quality food product to their customers, including ozone and UV light pathogen intervention systems, chilling and freezing technologies, modified atmosphere packaging, state-of-the-art food monitoring and control technologies, water management services and a precision-controlled, continuous grinding and blending system to help customers achieve total process control in their plants.
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