One of the key challenges in the food industry is the effective control or – even better – elimination of bacterial activity. And one of the most effective weapons in the fight against bacteria is chilling and freezing.
When the temperature is lowered below freezing point, the growth of microorganisms decreases rapidly. This is due not only to the lowering of the product temperature, but also to the reduction in free liquid water activity – thus depriving microorganisms of the water they need to metabolise.
Chilling a food product reduces the risk of bacterial growth. Rapidly chilling (also known as flash freezing or cryogenic freezing) a product mitigates this risk even further.
Cryogenic freezing also maintains the natural quality of food. When a product is frozen, ice crystals are formed. The smaller and more evenly distributed the crystals, the better the quality and taste of the frozen product. The only way to ensure that small crystals form uniformly throughout the food product, both inside and outside the cells, is to quick-freeze the food at cryogenic temperatures.
Decades of Expertise
As the global leader in advanced food chilling and freezing technologies, we have been providing innovative solutions for decades and are uniquely qualified to meet your most pressing needs. We offer a full range of cryogenic freezers for fast in-line freezing and cooling. Our cryogenic solutions use Nitrogen gas to quickly lower the temperature of food products, either to improve productivity for downstream processes or as a means of natural preservation by refrigerated temperatures.
Cryogenic chilling and freezing preserve the natural food quality by locking-in the freshness, reducing product yield losses, and maintaining flavor and taste that consumers and chefs demand.
Cryogenic liquid gas is also an effective, flexible and low-noise way of maintaining the precise temperature of chilled or frozen foodstuffs during transit .
To find out more information on how we can help you meet your industry-specific freezing and cooling challenges such as:
DairyHandling sensitive dairy products, in particular hardening ice cream, stabilising desserts, etc.
Dry Foods & BakeryFreezing part-baked breads, fast-freezing rolls, pretzels and prepared bakery products, etc.
Fish & SeafoodSafe handling of entire fish and fish fillets, shrimps, clams and other shellfish
Fruit & VegetablesMaintaining shape, texture and flavour after defrosting – especially with high-value produce such as strawberries and raspberries
MeatMinimizing contamination risks for burgers, sliced meats, chopped or diced meats and cut meats (such as cutlets)
Prepared & Catered FoodsMaintaining quality for IFQ (individually quick-frozen) foods, ready-made meals, pizzas, battered and fried products as well as coated products.
