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