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Liquid Nitrogen Systems

Freeze your way to greater flexibility and higher yields

When it comes to choosing a new freezer for your food production facility, food grade liquid nitrogen or CO2 systems have many advantages over mechanical (blast) freezing or chilling processes. The first noticeable difference between air blast freezers (or chilling units) and cryogenic freezers is the size of the machine and the time required to reach your desired end temperature.

Find out what it means for your product with this interactive tool. Input your data to see a customized comparison of liquid nitrogen and mechanical freezing.

Determine how much time and space you could save by using a cryogenic system

Time

Time

Cryogenic freezers operate at much lower temperatures allowing you to freeze more in less time

Space

Space

Cryogenic freezers are generally more compact than mechanical or blast freezers

Are you still wondering if cryogenic freezing is for you?

Thanks to the calculator above you already know that cryogenic systems freeze or chill faster and require less space. Here are a few more reasons why you may prefer liquid nitrogen or CO2 systems to chill or freeze your products.

Quality

Quality

A faster freeze means reduced cell wall damage, better preserving your product's taste, texture and moisture levels

Flexibility

Flexibility

Cryogenic systems can be set up with different recipes allowing you to produce various throughputs and products with the same machine

Yield

Yield

A faster freeze means less dehydration, which results in an improved yield.

Cost

Cost

Cryogenic systems normally require a lower investment cost and can be rented

Ready to make your plant more efficient, safe, and productive?

44179-expert Patrick or one of our other Food Application Engineers stands ready to optimize your food freezing and chilling operation.

Patrick Takamiya, PE, Food Application Engineer