Products and materials can be embrittled by exposing them to cryogenic low temperatures
Enrobing with sauce or seasoning
Rapid cooling using cryogenic gases
Shaping a food stuff in 2D or full 3D
Modifying viscosity and consistency of food pastes
Hardening the surface of a product for easy further processing
Applying a protective layer of ice
Instant hardening of fat glaze in ice cream cornets
Nitrogen based freezers between 0.1 and 10000 K/min
Ultra fast freezing with liquefied gases
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24h hotline +32 9 210 44 11
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