Cryogenic hardening or crust freezing briefly freezes the outer layer of your food product, enabling smooth processing—whether slicing, vacuum packaging, adding toppings, or transferring to a freezer for full freezing.
Five reasons to crust freeze your product’s outer surface for optimized further processing:
Yield Optimization and Waste Reduction: If you plan to slice or cut your product, the protection from damage ensures minimal losses and a higher quality product
Increased Processing Speed: Your product will be able to withstand higher cutting speeds and help you boost your mechanical freezer capacity
Bottleneck Alleviation: If you're handling warm product, there's no need to wait until your product has cooled down in cold storage
Thin Slices: The hardened product surface enable you to produce thinner slices
Food Safety and Quality: Preserve your product's quality - when directly thawed after hardening, the product is classified as fresh
Whether you need a batch or continuous process, our food experts will be happy to help you determine which compact freezer will be most suitable for your specific needs.
We invite you to visit one of our global food labs and meet our specialists, who combine a wealth of food industry experience and plenty of creativity in using our liquid nitrogen or CO2 technology in food applications.
