Freezing apparatus and method

Claim 1

A method or process for cooling unfrozen foodstuff to a desired low temperature below the freezing point thereof, in an enclosure having a foodstuff entrance and a foodstuff exit, comprising the steps of: supplying a gas consisting substantially of carbon dioxide into the said enclosure in an amount sufficient to at least substantially purge the air and water vapor therefrom, and continuing to supply whatever additional gas is necessary to maintain sufficient gas pressure inside said enclosure in comparison to the air pressure outside the enclosure so that leakage at the entrance and exit of the enclosure does not admit any significant amount of either air or water vapor into said enclosure, in which the entire lowering of temperature of the foodstuff, from its unfrozen state and down through its freezing point and clear down to its said sub-freezing desired low temperature thereof, is by refrigerating means including a refrigerant fluid system including compression means and expansion means by which heat from said foodstuff is removed by the expansion of refrigerant fluid, in a combination in which the coldest region of said refrigerant fluid system is operatively adjacent the portion of foodstuff which is at its lowest temperature.

Claim 2

A method or process for cooling unfrozen foodstuff to a desired low temperature below the freezing point thereof, in an enclosure having a foodstuff entrance and a foodstuff exit, comprising the steps of: supplying a gas consisting substantially of carbon dioxide into the said enclosure in an amount sufficient to at least substantially purge the air and water vapor therefrom, and continuing to supply whatever additional gas is necessary to maintain sufficient gas pressure inside said enclosure in comparison to the air pressure outside the enclosure so that leakage at the entrance and exit of the enclosure does not admit any significant amount of either air or water vapor into said enclosure, in which the entire lowering of temperature of the foodstuff, from its unfrozen state and down through its freezing point and clear down to its said sub-freezing desired low temperature thereof, is by refrigerating means including a refrigerant fluid system including compression means and expansion means by which heat from said foodstuff is removed by the expansion of refrigerant fluid, in a combination in which the coldest region of said refrigerant fluid system is operatively adjacent the portion of foodstuff which is at its lowest temperature.

Claim 3

A method or process for cooling unfrozen foodstuff to a desired low temperature below the freezing point thereof, in an enclosure having a foodstuff entrance and a foodstuff exit, comprising the steps of: supplying a gas consisting substantially of carbon dioxide into the said enclosure in an amount sufficient to at least substantially purge the air and water vapor therefrom, and continuing to supply whatever additional gas is necessary to maintain sufficient gas pressure inside said enclosure in comparison to the air pressure outside the enclosure so that leakage at the entrance and exit of the enclosure does not admit any significant amount of either air or water vapor into said enclosure, in a combination in which the foodstuff entrance and exit are positioned at the high level of the installation whereby the heavy carbon dioxide will completely cover the foodstuffs and refrigerant coils due to gravity, and rendering it of no bothersome effect if ambient air leaks into the enclosure at such a high elevation.

Claim 4

A method or process for cooling unfrozen foodstuff to a desired low temperature below the freezing point thereof, in an enclosure having a foodstuff entrance and a foodstuff exit, comprising the steps of: supplying a gas consisting substantially of carbon dioxide into the said enclosure in an amount sufficient to at least substantially purge the air and water vapor therefrom, and continuing to supply whatever additional gas is necessary to maintain sufficient gas pressure inside said enclosure in comparison to the air pressure outside the enclosure so that leakage at the entrance and exit of the enclosure does not admit any significant amount of either air or water vapor into said enclosure, in a combination in which the foodstuff entrance and exit are positioned at the high level of the installation whereby the heavy carbon dioxide will completely cover the foodstuffs and refrigerant coils due to gravity, and rendering it of no bothersome effect if ambient air leaks into the enclosure at such a high elevation.