Crust freezing
Hardening the surface of a product for easy further processing.
For some subsequent processes like slicing or decorating, it is necessary to harden the surface by crust-freezing. By using liquid nitrogen or carbon dioxide snow (CO2 dry ice flakes) for fast freezing and solidifying of the surface, you can stabilise the outside dimensions and shape of any foodstuff.
Dohmeyer developed a range of large capacity freezers, known as the OptifreezeTM freezers. Optifreeze is the registered trade mark of Dohmeyer, representing a unique Spiral Freezer concept.
Cryogenic tunnels using liquefied carbon dioxide (LCO2) or liquefied nitrogen (LIN) with top lifting cover.
Cryogenic tunnels use liquefied carbon dioxide (LCO2) or liquefied nitrogen (LIN) for continuous cooling and freezing.
The vacuum insulated snow horn, is a high efficient device making in situ dry ice snow in food applications and pharmaceutical applications.
Linear freezing tunnel with multiple superposed conveyor belts move the product backwards and forwards through the freezer.
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.
Cryogenic batch freezers use liquefied carbon dioxide (LCO2) or liquefied nitrogen (LIN) for discontinuous cooling and freezing made with rotating trolley for superb homogeneous cooling and freezing.
Immersion bath freezers consist of a liquid nitrogen (LIN) bath, in which you can rapidly freeze products to very low temperatures by direct immersion in the cryogenic liquid at atmospheric pressure.