Cooling and freezing are important applications in many stages of food production. Compliance with the maximum permitted temperatures is regulated by law. Fruit and vegetables are cooled or frozen both during and after processing to achieve as long a shelf life as possible.
The cooling and freezing of food products occurs at various points in the manufacturing process. Depending on the product and time and space capacities, this can be done continuously or batch wise. The objectives of the cooling process can be varied: for the hardening of product surfaces, for cooling above the freezing point or for the freezing of the product