Chilling  [ Return towards  Dairy / Cheese  ]

Principle

Liquid CO₂ or liquid nitrogen into specific equipment brings you: 

• A faster process flow rate
• A rapid foodstuffs deep cooling
• A low investment
• A respect of visual and gustative food qualities
• A flexible use

Chilling on the process line

Some foodstuffs (e.g. bakery products, sauces, ready meals...) must be chilled quickly after cooking or pasteurization. This process needs liquid nitrogen or CO₂ snow. It allows to:

• Reduce chilling time in comparison with air ventilation and facilitate continuous production
• Guarantee the food safety by minimising the time spent by the product in the risky or the prohibited temperature fork
• Treat the foodstuffs directly on your own conveyor (Carbospray) or with a specific continuous cryogenic tunnel