Products and materials can be embrittled by exposing them to cryogenic low temperatures.

Enrobing with sauce or seasoning.

Rapid cooling using cryogenic gases

Shaping a food stuff in 2D or full 3D

Modifying viscosity and consistency of food pastes.

Hardening the surface of a product for easy further processing.

Applying a protective layer of ice.

Instant hardening of fat glaze in ice cream cornets.

Nitrogen based freezers from 0.1 till 3,000 Kelvin/min.

Ultra fast freezing with liquefied gases.

CFU reduction by surface shock freezing.