CryoSan® for fish freezing

Our cryogenic solution for fast and effective freezing.

Freezing and chilling cryogenic solutions

Cryogenic, best way for freezing your product. Higher quality, higher production rate, higher performance and flexibility. Our wide range of solutions fits any industrial process while adapting to the type and size of the product.

The cryogenic solution to chill and freeze under temperatures below -70 ºC
Same space as traditional tunnels.
Minimise the time in which the food is in an optimal thermal range for microbial development, economic impact, in the same space as traditional tunnels. Use of LCO2 and LIN abatement, coldshock or total freezing. Continuous cabinet. Several productions range.
"Ad hoc" solutions

Reduction of losses economic impact, in the same space as traditional tunnels.

 

Protecting coat.
Not continuous cabinet.

Cryogenic cabinet

Adapted to your rhythm.

 

Work with LIN or LCO2 and discover the versatility of the gases in our cryogenic equipment, capable of meeting production needs in a wide range of values.

Glazing
Doughs and minced meat refrigeration. IQF (Individual Quich Freezing).
Better final quality
Slowing down temperature in few time.
Freezing
Chilling.
Crusting before slicing.
Easy to increase
Easy to increase production capacity when needed.
Freezing line
Best way to have a flexible and productive freezing line.
High-quality
High-quality of final product.
Better quality
Better microbiological quality. Multiple applications.
Faster process
Better organoleptic properties.
Cooling capacities
Allow reducing freezing times compared to conventional systems.
Process monitoring and control
This service guarantees the operation of the system by meeting the customer's operational needs in the design, installation, testing and commissioning phases.
At Nippon Gases we help optimise all stages of the process, analysing each case in detail to ensure maximum production performance along with supreme product quality.
We design and build custom systems to meet
our clients specific needs maximising both
yield and production.
-Stunning.
-Freezing.
-Wrapped.
-Blow cold.
-Mixer.
Meat
-Freezing.
-Blow cold.
-Mixer.
Bakery
-Freezing.
-Packing.
-Blow cold.
-pH control.
Dairy
-Freezing.
-Chilling.
-Packing.
-Blow cold.
Precooked
-Freezing.
-Wrapped.
-Glazed.
-Blow cold.
Fish
Do you still have questions?
At Nippon Gases we are called “The GasProfessionals” for a reason, and it’s because we’ll be able to solve any doubt.
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