Ice cream [ Return towards Agri-food & Beverages ]
New products launching, new packaging, quality improvement… you have many different needs to improve your competitiveness.
Increase yields and productivity thanks to liquid C02 and nitrogen:
- Cooling down the pipes before the mix routing to avoid the product loss
- Giving a flexible solution to bring cold when there is a demand peak
- Fixing chocolate topping
- Hardening of Yule logs to enable manipulations or decorations
- Cooling down ice pops by immersion in liquid nitrogen before coating
JP Salomon
Freezing
The properties of cryogenic fluids (high refrigeration capacity, low temperature) allow the product to be very rapidly “frozen”. Cryogenic freezing takes generally 3 to 4 times less than with a mechanical refrigeration system.
Individual Quick Freezing (IQF)
The IQF production consists in crusting and freezing in line small, fragile and individuals products.
Chilling
During food processing, a rapid cooling of products allows an increased productivity and a compliance with hygiene and quality standards.
Crust freezing
Crust freezing is applied either to boost mechanical freezers, preserve shapes, prevent water losses or obtain an efficient slicing.
Shaping
Inerting / Deoxygenation
The liquid and solid foodstuffs in contact with oxygen from the air may deteriorate them. The inerting and deoxygenating processes naturally and economically protect them against any alteration of their properties.
Transport under controlled temperature
You are concerned with the food processing or the food retail; You are a specialist of home delivery, away-from-home catering or refrigerated transport and you need to transport chilled and frozen food products without breaking the “cold chain”.
Waste Water Treatment
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