Freezing & Cooling - Prepared & Catered foods

Using liquid nitrogen (LIN) and carbon dioxide (LIC) the main benefits of this tried-and-tested technology are: Fast in-line freezing and cooling, thus preserving flavour Formation of smaller ice crystals, resulting in less drip loss and higher quality of the frozen product Low investment costs Flexible design for multi-purpose deployment Low maintenance effort and downtime

At Linde, we have worked hard over the past few years to improve the efficiency and hygiene of our freezing equipment. We focus in particular on minimising contamination risks and reducing operation and maintenance costs.

Cryogenic technology comes into its own for prepared and catered foods. Many products in this food category, Individually Quick-Frozen (IQF) items in particular need to be frozen quickly after cooking to maintain quality and reduce the risk of contamination. This technology is extremely popular for ready-made meals, pizzas, battered and fried products as well as coated products.

Typically used freezers include spiral freezers, tunnel freezers, cabinet freezers, super contact freezers and coating tumblers. Cabinet freezers are widely used in cook chill kitchens in order to meet strict temperature control standards.