Delicatessen ]

The properties of cryogenic fluids (high refrigeration capacity, low temperature) allow the product to be very rapidly “frozen”. Cryogenic freezing takes generally 3 to 4 times less than with a mechanical refrigeration system.

The refrigerating capacity and low temperature of cryogenic fluids also allow the product to be very rapidly "crusted".

Cryogenic freezing :

The very fast quick-freezing prevents :

damage of tissue structure,
surface dehydration resulting in product weight loss,
products from sticking together (IQF of fragile products).

Flexible, cryogenic quick-freezing allows :

freezing of all kinds of food products,
fluctuations in processing conditions,
boosting of mechanical freezing systems,
starting a new launched product line without clear vision for the future production volumes,
Individual Quick Freezing of small and fragile foodstuffs,
sauce coating and shaping,
seasonal freezing activity.

Economical, cryogenic freezing matches your budget constraints :

a lower initial investment than for equivalent capacity with mechanical refrigeration,
low annual maintenance costs,
managed expenditures (the gas consumption is directly linked to your production).