Ultra fast freezing with liquefied gases.
Producers of high quality food are deeply concerned with the flavour, moisture content and texture of the finished product. The speed of formation of ice crystals in the foodstuff is the key factor affecting these qualities.
Rapid freezing using cryogenic gases (liquid nitrogen, liquid carbon dioxide or synthetic liquid air) gives you a frozen product that is more highly appreciated by the market.
Cryogenic batch freezers use liquefied carbon dioxide (LCO2) or liquefied nitrogen (LIN) for discontinuous cooling and freezing. Controlled injection of the cryogenic gas lowers the temperature in the cabinet as the gas immediately evaporates. The latent heat of evaporation is the main source of cooling energy.