Chilling gases

Rapid cooling improves both product quality and shelf life. The temperature during processing or transport is quite simply ensured using liquid carbon dioxide (LIC), liquid nitrogen (LIN) or carbon dioxide gas. Fresh food is the most vulnerable food product and demands total temperature control throughout the 'cold chain' to retain its qualities and stay fresh and safe for consumption. Customer requirements determine the solutions and equipment that we supply. LIC is a gentle, versatile and effective freezing medium for the food industry. We have more than 60 years experience in competitively and professionally servicing frozen food manufacturers needs:

Typical areas of application:

• Individually Quick Frozen (IQF) production and freeze coating of sauces on meat, poultry, vegetable & fish products
• Chilling of product in mincers & mixers prior to forming
• Reducing dehydration during freezing by rapid freezing of food products using cryogenic cabinet, tunnel & spiral freezers
• Improving yields of cooked meats by crust freezing prior to slicing
• Increasing freezing capacity, without large investment in mechanical refrigeration, using an online automatic snow station.