Broad Lineup of Cryogenic Freezers for Different Food Products

Cryogenic vs Mechanical Freezing - Which is Best?

Cryogenic freezing and cooling of foodstuffs using liquid nitrogen or carbon dioxide is a well established technology that has been enhancing food processing for many decades. Cryogenic gases offer a number of benefits over mechanical freezers. These are summarized in the following:

• Ultra-fast freezing effect
  Cryogenic gases achieve low temperatures extremely rapidly, reducing ice crystal formation and preserving food texture. This translates into quality gains over mechanical systems. Lower temperatures are achieved with mechanical freezing.
• Preserve natural form
  The gentle action of cryogenic gases helps to prevent cell damage in meats, seafood and other products. This helps to preserve freshness, taste and appearance more effectively than mechanical freezers.
• Productivity gain and increased flexibility
  Cryogenic systems freeze food faster. These productivity gains relative to mechanical freezers can help operators debottleneck production lines.
• Lower investment cost
  Cryogenic freezers requires less electricity as the cryogen provides the cooling power. In addition, they eliminate the need for and maintenance of moving parts such as compressors. 
• Smaller footprint
  Space-constrained production facilities in particular benefit from the compact design of cryogenic freezers relative to large mechanical freezers.
• Refrigerants
  Many mechanical freezers rely on refrigerants such as hydrofluorocarbons (HFCs) or hydrochlorofluorocarbons (HCFCs) with a high global warming potential (GWP) or on hazardous substances such as ammonia. By comparison, cryogenic systems use natural gases that can be vented directly to the atmosphere.

Click on the links below to see which linear, batch or IQF model would work best for you.