Preserve the organoleptic characteristics of fresh products
Cryogenic freezing processes increase productivity while preserving the organoleptic characteristics of food. Nippon Gases offers different cryogenic freezing systems, working with liquid nitrogen or carbon dioxide.
Crusting
Cryogenic crusting consists in freezing the product superficially in order to
– facilitate the cutting,
– stabilize the shape,
– standardize the weight of the packages,
– increase the hourly capacity in freezing.
IQF freezing
Individual Quick Freezing
With IQF technology it is possible to individually and quickly freeze pieces or portions of different types of food products (fruit, cut vegetables, shellfish, hamburgers, slices of meat, etc.), preserving their organoleptic and nutritional qualities and allowing the consumer to defrost and use the exact needed quantity, avoiding unnecessary waste.