Method and apparatus for producing a frozen crust on a food loaf

An apparatus for producing a frozen crust on at least a portion of the surface of a loaf-shaped food product, the apparatus comprising:

• a heat exchanger having a first contact surface thereon wherein said first contact surface is L-shaped to provide a frozen crust condition on at least two sides of a squared food product;
• and
• clamping means associated with said heat exchanger for applying pressure to a food product to thereby hold said food product against said first contact surface to facilitate freezing thereof;
• whereby, at least one surface of said food product is provided with a frozen crust to thereby improve the quality of food slices obtained therefrom.

An apparatus for producing a frozen crust condition on at least a portion of the surface of a loaf-shaped food product, the apparatus comprising:

• a first heat exchanger having a first contact surface for supporting a food product thereon;
• a clamp member in operative association with said first heat exchanger, said clamp member configured to apply pressure to said food product on said first contact surface, said clamp member holding said food product against said first contact surface to provide a frozen crust on a surface of said food product which improves the quality of food slices obtained therefrom, said clamp member capable of applying sufficient pressure to said food product to impart a frozen crust thereon within less than about 90 seconds;
• and
• means for positioning said clamp member between a first position free from any contact with said food product on said first contact surface and a second position wherein said clamp is maintained in direct contact with said food product.

A process for preparing food slices from a loaf-shaped food product, the process comprising:

• providing a heat exchanger having a first contact surface thereon for contacting a loaf-shaped food product;
• positioning a loaf-shaped food product to contact said first contact surface;
• maintaining said first contact surface at a temperature sufficient to freeze a surface of said loaf-shaped food product;
• applying a clamping pressure to said food product to press said food product against said first contact surface to facilitate freezing thereof within a preset period of time of less than about 90 seconds;
• and
• slicing said food product after said product is at least partially frozen.