The HVF-Freezer (high-velocity freezer) is said to be an improved freezer concept based on existing impingement-freezer technology. The new HVF uses high-velocity air jets to quickly reduce the outer layer temperature of food by breaking the insulating boundary layer, allowing the surface to be frozen very quickly. This effect allows the product to freeze faster than in conventional freezers and thus minimizing dehydration losses, says the company. For food processors, the benefits include: less cellular damage, thus better product quality; improved capacity (more than 10–15% over existing impingement freezers); higher yield; longer shelf life for foods; and faster freezing time, says the company. — GEA Refrigeration Technologies GmbH, Bochum, Germany