A high freezing rate of more than 5 cm/h is achieved with liquid nitrogen (LN2) or liquid carbon dioxide (LCO2) as a freezing medium, so that the cell structure of the frozen food is preserved through the fine-crystalline freezing of the water portion. This means that after defrosting no losses in cell liquid content occur. A further advantage is the prevention of dehydration and thus undesirable weight loss during the freezing process through rapid freezing of the product surface.
- Higher product turnover through short freezing times
- High quality of frozen products
- No dehydration losses
- Fast operation
- Low investment costs
- Takes up little space
- High plant
- Low maintenance and repair costs (simple plant construction)
Messer, in co-operation with renowned hardware manufacturers, offers an extensive range of freezers for cryogenic freezing, such as tunnel freezers and spiral freezers as well as cabinet freezers.