- Analysis & Instrumentation
- Chemical Recovery
- Cleaning, Polishing & Grinding
- Cooling of Core Hoses
- Cryogenic Preservation
- Fish Farming
- Freezing & Cooling
- Gas Installations
- Heat Treatment
- Modified & Controlled Atmospheres
- Melting & Heating
- Moulding, Foaming, Forming & Extrusion
- Nitrogen in Tires
- Petrochemical Processing & Refining
- Pharma & Biotechnology
- Polyurethane Foaming
- Process Chemistry
- Pulp & Paper Making
- Vapour Emission Control
- Water Treatment
- Welding Related Processes
One of the food industry’s key challenges is the effective control or – ideally – elimination of bacterial activity. In the fight against bacteria, one of the most effective weapons is chilling and freezing.
When the temperature is lowered below freezing, growth of microorganisms decreases rapidly. A cooler temperature and lower free liquid water activity deprive microorganisms of the water they need to metabolize.
Chilling a food product reduces the risk of bacterial growth. Rapidly chilling (also known as flash freezing or cryogenic freezing) a product lowers this risk even further.
Cryogenic freezing also maintains the natural quality of food. Freezing a product leads to the formation of ice crystals. The smaller and more evenly distributed these are, the better the quality and taste of the defrosted product. Quick-freezing at cryogenic temperatures is the only way to ensure that small crystals are created uniformly, both inside and outside the product’s cells.
Decades of expertise
As the global leader in advanced food chilling and freezing technologies, we have been providing innovative solutions for decades. We are uniquely qualified to meet your most pressing needs, with a full range of cryogenic freezers for fast in-line freezing and cooling. Our cryogenic solutions use carbon dioxide and nitrogen gases to lower product temperatures quickly, whether you need to preserve the food or improve processing. Cryogenic liquid gases also provide an effective, flexible and low-noise way of maintaining the precise temperature of chilled or frozen foodstuffs during transit.
Also known as dry ice, carbon dioxide (CO2) snow is a highly effective and easy-to-use cooling medium. At atmospheric pressure, liquid carbon dioxide converts into solid carbon dioxide snow at –79ºC. The solid phase of CO2 makes this extremely effective for products in mixers, blenders, containers, cartons and combos.
CO2 snow is most effective in conjunction with custom-design snow horns or nozzles. We have engineered a range of dedicated expansion nozzles that guarantee efficient snow generation and rapid cooling. We also offer a variety of snow horns, ranging from manual and portable units to permanent installations. All of our cryogenic equipment is designed for maximum efficiency levels, while meeting the highest industry hygiene standards.