Crust-freezing for hardening of sensitive products
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 solutions are a cost effective way to quickly harden the surface of a product by reducing its surface temperature using a cryogenic refrigerant (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.
Application equipment for Food
Our specialists will work closely with you to develop customized solutions for your operations.