Cooling and Freezing [ Return towards Food & Beverage ]

The cooling and the deep freezing are applications used more and more in the food’s production. They can be applied in a whole lot of different products, such as meat, seafood, pastry, vegetables, fruits, ready made meals etc.

Air Liquide has a substantive expertise in the use of cryogenic gas and liquids and can suggest reliable solutions and offer high quality services concerning cooling and/or deep freezing with the use of liquid nitrogen (LIN) or liquid carbon dioxide (LCO₂) in food industries.

Cryogenic cooling, deep freezing, crusting and generally temperature controlling during the production, storage and transport of food has advantages when compared with mechanical methods.
Advantages:
1. Greater speed (cooling and deep freezing within seconds or minutes)
2. Uniformity
3. Less investment cost
4. Less space required
5. Very low maintenance cost
6. Full automation, greater flexibility better production planning
7. Environmental friendly.

Equipment:
• Tunnel ZIP FREEZE^TM and HIMALAYA^TM• Freezing chamber SILVERSAS^TM• CRYOMIX^TM and CRUST FLOW^TM V systems

Air Liquide has developed a whole line of products for the use of gases for the quick deep freezing of food, easily installed, used and cleaned, demanding low installation and annual maintenance cost compared to the mechanical methods.

Crust Freezing

Crust freezing is applied either to boost mechanical freezers, preserve shapes, prevent water losses or obtain an efficient slicing.
This process consists in hardening the products surface to:
• Increase the product rigidity before an efficient slicing
• Avoid the products loss of shape during their handling or conveying
• Limit the water losses during mechanical freezing
• Increase the portion weighting accuracy
• Increase the production rate of your existing Freezing/Chilling line