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Freezing & Cooling - Dry Foods & Bakery Products |
Bakery products are ideally suited to cryogenic freezing and cooling using liquid nitrogen and carbon dioxide. The main benefits of this tried-and-tested technology are:
- Fast in-line freezing and cooling, thus preserving flavor
- Formation of smaller ice crystals, resulting in less drip loss and higher quality of the frozen product
- Low investment costs
- Flexible design for multi-purpose deployment
- Low maintenance effort and downtime
At Linde, we have worked hard over the past few years to improve the efficiency and hygiene of our freezing equipment. We focus in particular on minimizing contamination risks and reducing operation and maintenance costs.
Cryogenic freezing and cooling is ideal for many bakery products. It is typically used to freeze part-baked breads and fast-freeze rolls, pretzels and prepared bakery products. Dry foods rarely benefit from cryogenic technology.
The main equipment used for this application are spiral freezers, tunnel freezers and cabinets. The super contact freezer also fits well for pizzas both cooked and raw.
Spiral freezer
Tunnel freezer
Cabinet freezer
Super contact freezer
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| Derrick Norvill |
| Telephone: | +44 1673 844378 |
| Fax: | +44 1673 844378 |
 Send message |
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