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Crust-freezing for Hardening

Throughout the process for complex, multi-layer products, it can be necessary to harden the shape of some particularly soft components such as custard, jam, mousse, cream filling, ice cream, etc. prior to the next process in order to prevent the mixing of components and to preserve the final shape of the product. Air Liquide's cryogenic crust-freezing for hardening solution is a cost effective way to quickly harden the surface of a product by reducing its surface temperature using a cryogenic refrigeration medium (either nitrogen or carbon dioxide). Our specialists have developed cryogenic freezing tunnels and immersion freezers that quickly crust the outer surface of the products at very low temperature. They may be easily integrated into any production line.

Gases

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All in one solutions

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  • Link to Nexelia for Freezing & chilling solution page

Equipment for specialty gases

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  • Link to CRYO CABINET
  • Link to CRYO TUNNEL-ZF3
  • Link to CRYO TUNNEL-AFZ
  • Link to CRYO TUNNEL-UF
  • Link to CRYO TUNNEL-CFP
  • Link to CRYO TUNNEL-ZR2
  • Link to CRYO IMMERSION UNIT-CFV
  • Link to CRYO IMMERSION UNIT-ACC

Services

Our food experts will work closely with you to develop customized solutions for your operations.

  • Link to Gas Management
  • Link to Local Support
  • Link to Improving process performance
  • Link to Temporary and emergency gas services

Resources

Link to relevant ressources