Liquid and compressed nitrogen
Nitrogen is a key cryogenic agent in cooling, chilling and food freezing. Due to its extremely cold temperatures of up to -196 °C, the use of liquid nitrogen is the fastest freezing method known for producing individually quick frozen (IQF) foods. Nitrogen also plays a key-role in reducing spoilage, discoloration and oxidation of packaged food products, while giving strength to retail packaging units.
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