Food Freezing

Freezing & Cooling using cryogenic cooling and freezing power to enhance safety, productivity and environmental performance across a wide range of applications.

Many industrial production processes require rapid cooling and freezing capabilities. Liquid nitrogen and carbon dioxide are extremely effective cooling agents due to the low boiling point of liquid Nitrogen (-196°C) and the low sublimation point of Carbon Dioxide (-78.5°C). Liquid carbon dioxide converts to solid carbon dioxide snow at –79ºC. In combination with snow horns or specially designed nozzles, this Carbon dioxide snow, also known as dry ice, is a flexible, easy-to-use cooling medium.

In addition, Liquid Nitrogen and Carbon Dioxide are environmentally sound alternatives to conventional cooling processes, which often involve potentially harmful refrigerants, large quantities of water or dust and fumes. Because they are inert, these gases also eliminate the risk of fire or explosion.

Cryogenic solutions are also extremely popular in the food industry. Liquid Nitrogen and Carbon dioxide are gentle, effective ways of quickly lowering the temperature of food products to facilitate processing or preserve quality. Dry ice (i.e. solid carbon dioxide) is a convenient cooling agent for smaller batches, whereas cryogenic, liquid gases are an eco-friendly, flexible and low-noise way of maintaining the precise temperature of entire trucks during transit.

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