Huge grocery stores have dry ice
One of the central challenges in the food industry is the effective control or - better still - the complete avoidance of bacterial activity. The most effective means of combating bacteria include refrigeration and freezing.
When the temperature is lowered below freezing point, the growth of microorganisms rapidly declines, not only by lowering the product temperature, but also by reducing the activity in free liquid water. The microorganisms therefore lack the water they need for their metabolism.
Chilling food products reduces the risk of bacterial growth. Rapid cooling of a product (also known as shock freezing or cryogenic freezing) can further minimize this risk.
Cryogenic freezing also preserves the natural quality of the food. Ice crystals form when a product is frozen. The smaller and more evenly distributed the crystals are, the better the quality and taste of the frozen product. The only way to ensure the formation of small and evenly distributed crystals throughout the food product - both in and around the cells - is rapid freezing at low temperatures.
Decades of experience
As the world's leading provider of state-of-the-art cooling and freezing technology for food, we have been providing innovative solutions for decades and have the best prerequisites to meet your highest demands. We offer a complete range of freezers for rapid freezing and cooling in the production process. In our solutions for cryogenic freezing and cooling, the temperature of the food products is lowered rapidly with the help of carbon dioxide and nitrogen gases, either to improve the processability or to make the products more durable. Cryogenic liquefied gases are also an effective, flexible and low-noise means of keeping refrigerated or frozen food exactly at the desired temperature during transport.
Carbon dioxide (CO2) -Snow, also known as dry ice, is a very effective and uncomplicated refrigerant. At atmospheric pressure, liquid carbon dioxide turns into solid carbon dioxide snow with a temperature of -79 ºC. In this solid phase, CO2 Can be used extremely effectively for products in agitators, mixers, containers, cartons and combi systems.
Most effectively, CO2-Snow can be used in conjunction with customer-specific snow horns or nozzles. Our engineers have developed a range of special expansion nozzles that guarantee efficient snow production and rapid cooling. We also offer a wide variety of snow horns, ranging from handheld and portable units to fixed installations. All of our cryogenic freezing and cooling equipment is designed for maximum efficiency and meets the strictest hygiene standards in the industry.
Find out in more detail under the following topics how we can support you in your industry-specific tasks in freezing and cooling:
Handling of sensitive dairy products, especially hardening of ice cream, stabilization of desserts, etc.
Dry foods & baked goods
Freezing of pre-baked bread, quick freezing of rolls, pretzels and ready-made baked goods, etc.
Fish & seafood
Safe handling of whole fish and fish fillets, shrimps, mussels and other shellfish
Preservation of shape, texture and aroma after thawing - especially with high-quality products such as strawberries and raspberries
Minimizing the risk of contamination with burgers, cold cuts, minced meat or diced meat and slices of meat (e.g. chops)
Ready meals & catering
Preservation of quality for IFQ products (Individually Quick-Frozen), ready meals, pizzas, products fried in batter or fat and products with a coating
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