Cryogenic freezing and cooling of foodstuffs using liquid nitrogen and carbon dioxide is a well-established technology that has been enhancing food processing. This technology relies on the extreme cold of cryogenic gases (-196°C in the case of liquid nitrogen) and vaporization of the liquid gas when it comes in contact with a foodstuff. In the case of liquid carbon dioxide, snow is formed when the liquid expands, and this snow is then vaporized on the product.
We have been actively involved in cryogenic freezing and cooling developments over the years and our modern freezer designs incorporate the latest control programs to increase efficiency, at the same time meeting the highest hygiene standards of the industry.
We also have a wide selection of containers for cryogenic preservation.