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Mechanical freezing systems cannot – for certain products – meet the expected quality without cold freezing temperatures of cryogenic gases. Furthermore customers often outgrow their existing capacity. In the Linde CryoAssist™ system, cryogenic freezing of food products is employed before or after mechanical freezers. By sharing the heat load of product with the cryogenic freezer, the whole process gains the advantages of each system including lower operating costs, higher quality frozen foods, increased production rates, as well as reduced dehydration and product losses.
The combined cryo-mechanical system, is often used to improve the transport and further processing of products within the production line. Placement of the CryoAssist™ freezer before the mechanical freezer or other processing equipment prevents belt sticking and product clumping, increases efficiency, and minimizes the quantity of rejected products, those of downgraded quality or demanding additional processing.
The CryoAssistTM system is recommended for crust-freezing of products whenever it is beneficial to rapidly freeze the outer layer, in particular, products susceptible to belt sticking and high dehydration, including meat, poultry, fish, seafood products, bakery and confectionery products, ice cream, fruits and vegetables.
The CryoAssist™ method helps flexibly boost mechanical freezing capacity and aid further product handling processes. The equipment dedicated for certain range of products, or typical spiral and tunnel freezer using cryogenic gases as cooling agent, can be used in CryoAssist™ systems.