Applications 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.