Freezing [ Return towards  Seafood  ]

The refrigerating capacity and low temperature of cryogenic fluids allow the product to be very rapidly "crusted". Cryogenic quick-freezing is generally 3 to 4 times faster than that obtained with a mechanical refrigeration system.

Cryogenic freezing:

The very fast quick-freezing prevents:

• Surface dehydration resulting in product weight loss
• Products from sticking together (IQF of fragile products)

 Flexible, cryogenic quick-freezing allows:

• Freezing of all kinds of food products
• Fluctuations in processing conditions
• Boosting of mechanical freezing systems
• Starting a new launched product line without clear vision for the future production volumes
• Individual Quick Freezing of small and fragile foodstuffs
• Sauce coating and shaping
• Seasonal freezing activity

Economical, cryogenic freezing matches your budget constraints:

• A lower initial investment than for equivalent capacity with mechanical refrigeration
• Low annual maintenance costs
• Managed expenditures (the gas consumption is directly linked to your production)

A wide range of freezing equipment

Air Liquide has developed a wide range of reliable quick-freezing equipment which are compact, easy to install, use, maintain and clean.