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Crust Freezing

Hardening the surface of a product for easy further processing

For some subsequent processes like slicing or decorating, it is necessary to harden the surface by crust-freezing.
By using liquid nitrogen or carbon dioxide snow (CO2 dry ice flakes) for fast freezing and solidifying of the surface, you can stabilise the outside dimensions and shape of any foodstuff.

Linear Tunnel - Top lifting

Cryogenic tunnels using liquefied carbon dioxide (LCO2) or liquefied nitrogen (LIN) with top lifting cover

Linear Tunnel - Bottom drop

Cryogenic tunnels use liquefied carbon dioxide (LCO2) or liquefied nitrogen (LIN) for continuous cooling and freezing

Snow horn (Food & Pharma grade)

The vacuum insulated snow horn, is a high efficient device making in situ dry ice snow in food applications and pharmaceutical applications

Batch freezer

Cryogenic batch freezers use liquefied carbon dioxide (LCO2) or liquefied nitrogen (LIN) for discontinuous cooling and freezing. Controlled injection of the cryogenic gas lowers the temperature in the cabinet as the gas immediately evaporates. The latent heat of evaporation is the main source of cooling energy.

Rotating Cabinet

Cryogenic batch freezers use liquefied carbon dioxide (CO2) or liquefied nitrogen (LIN) for discontinuous cooling and freezing made with rotating trolley for superb homogeneous cooling and freezing

Immersion bath

Immersion bath freezers consist of a liquid nitrogen (LIN) bath, in which you can rapidly freeze products to very low temperatures by direct immersion in the cryogenic liquid at atmospheric pressure.