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Ice cream
If you have questions about this topic, please contact:
Katarzyna Bigos
mobile: +48 698 688 527
New products launching, new packaging, quality improvement… you have many different needs to improve your competitiveness.
Thanks to liquid nitrogen and carbon dioxide you simplify production processes like fixing chocolate topping, cooling down ice pops by immersion in liquid nitrogen before coating or hardening of Yule logs to enable manipulations or decorations.
Cryogenic technology increases yields and productivity giving a flexible solution to bring cold when there is a demand peak and cooling down the pipes before the mix routing to avoid the product loss.
Application equipment:
- Select your equipment
Crust freezing
Crust freezing is applied either to boost mechanical freezers, preserve shapes, prevent water losses or obtain an efficient slicing.
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Individual Quick Freezing (IQF)
The IQF production consists in crusting and freezing in line small, fragile and individual products.
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Inerting / Deoxygenation
The inerting and deoxygenating processes naturally protect liquid and solid foodstuffs against any alteration of their properties.
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Cold transportation
Transport of chilled and frozen food products without breaking the “cold chain”.
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Wastewater treatment
Innovative and successful technologies for the respect for the environment.
Know moreAir Liquide's offer for ice cream industry includes food gases as well as technologies, equipment and services for the following applications: chilling (preserving the natural quality, flavour and colour), cryogenic freezing of ice cream, crust freezing, IQF Individual Quick Freezing of small, fragile or sticky products, shaping (innovative shapes), inerting and deoxygenation (to protect liquid and solid foodstuffs against any alteration of their properties), cold transportation without breaking the cold chain (during processes in the production plant and during transport).