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Freezing & Cooling - Fish & Seafood |
Fish and seafood 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 most fish and seafood products. It is successfully deployed for entire fish and fish fillets, shrimps, clams and other shellfish. Specialist appliances are also available. These include the Cryoline CM freezer. Combined with a tunnel freezer, Cryoline CM greatly facilitates the production of Individually Quick-Frozen (IQF) shrimps.
Other equipment frequently used in this segment are tunnel freezers, super contact freezers and cabinet freezers.
Tunnel freezer
Super contact freezer
Cabinet freezer
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| Derrick Norvill |
| Telephone: | +44 1673 844378 |
| Fax: | +44 1673 844378 |
 Send message |
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