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Chilling
If you have questions about this topic, please contact:
Katarzyna Bigos
mobile: +48 698 688 527
Principle
Liquid nitrogen or liquid CO2 into specific equipment brings you:
- a faster process flow rate,
- a rapid foodstuffs deep cooling,
- a low investment,
- a respect of visual and gustative food qualities,
- a flexible use.
Freezing & Chilling
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Chilling on the process line
Some foodstuffs (e.g. bakery products, sauces, ready meals...) must be chilled quickly after cooking or pasteurization. This process needs liquid nitrogen or CO2 snow. It allows to:
- reduce chilling time in comparison with air ventilation and facilitate continuous production,
- guarantee the food safety by minimising the time spent by the product in the risky or the prohibited temperature fork,
- treat the foodstuffs directly on your own conveyor or with a specific continuous cryogenic tunnel.
Equipment
Several equipment can be used for this application:
- standard tunnels: CRYO TUNNEL-FP1, Spiral freezer, CRYO TUNNEL-CFP, CRYO TUNNEL-MP1
- CRYO CABINET