After upgrades at its food technology center in Cleveland, Linde is able to perform higher-volume and longer test runs to validate performance of cryogenic processes for crusting, cooling or fully freezing foods.

Foods that may require special testing include: sauces, pastas, baked and prepared items, marinated meat and poultry products, coated or glazed foods, deli meats and other foods that need slicing, and ready meals and trayed products with multiple ingredients that freeze at different rates.

Laboratory testing can be important for proving new food concepts and when considering cryogenic technology for the first time. Higher-volume testing can help fine-tune operating parameters. The Cleveland site, one of two Linde technology centers in North America, has multiple freezers available for trials and demonstrations.