Because cold temperature processing is so critical to many food processing operations, improvements in technology can significantly impact productivity and profits. High volume processors often can save hundreds of thousands or more in hard, direct costs when switching from mechanical freezing methods to high efficiency batch or inline chillers and freezers that use carbon dioxide (CO2) or liquid nitrogen.
Over the past few years, cryogenic freezing and chilling technology has experienced a step-change in advancements and become more efficient in a number of ways. New immersion-spiral freezing technology combines high efficiency nitrogen utilization with high volume throughput. These freezers offer the best of both worlds, leveraging both the liquid and gaseous phases of nitrogen in a unified two-stage process to maximize cryogen efficiency. The nitrogen bath instantly crust freezes products to lock in moisture, shape and quality — and helps prevent individual quick frozen (IQF) products from clumping and sticking. Proprietary airflow design also helps to maximize cryogen use and results in lower operating costs.