Cryogenic freezing refers to very rapid freezing achieved by exposing the food products to an extremely cold medium undergoing a change of state. The rate of freezing obtained with cryogenic methods is much greater than that obtained with air-blast or plate freezing but is only moderately greater than that obtained with fluidized bed. Dehydration loss from the product is usually much less than 1%.
If you run on a multi-product environment that has a constantly changing production speed and have a high value product, Cryogenic Freezer is the preferred freezing solution for you.
Cryogenic Freezers has a much lower initial capital cost compared to Mechanical freezers and it has a much higher variable cost because of its multi-product environment. The mass production of products eats a lot of space however it freezes the food much faster and the end product is flexible.
