When it comes to choosing a new freezer for your food production facility, food grade liquid nitrogen or CO2 systems have many advantages over mechanical (blast) freezing or chilling processes. The first noticeable difference between air blast freezers (or chilling units) and cryogenic freezers is the size of the machine and the time required to reach
Find out what it means for your product with this interactive tool. Input your data to see a customised comparison
Thanks to the calculator above you already know that cryogenic systems freeze or chill faster and require less space. Here are a few more reasons why you may prefer liquid nitrogen or CO2 systems to chill or freeze your products.
A faster freeze means reduced cell wall damage, better preserving your product's taste, texture and moisture levels
Cryogenic systems can be set up with different recipes allowing you to produce various throughputs and products with the same machine
Cryogenic systems normally require a lower investment cost and a faster freeze means less dehydration, which results in an improved yield
Have a look at this short tutorial which covers the different elements that you should take into consideration.
Cryogenic vs. Mechanical freezing tutorial