Cryogenic freezing is most often used for individual quick frozen (IQF) products, such as individual chicken wings, fish and fruits, or other bulk packaged food items where it is important to maintain individual pieces.

Cryogenic Freezers uses the Direct Cooling system in which it utilizes the properties of Liquid Nitrogen -N2 or Liquid CO2 which are both Cryogenic gases that runs on -70°C to -100°C. The Crystal build up on the Cryogenic Freezing is small because of its Fast freezing and as a result. The average weight loss in Cryogenic Freezing goes up to 11%. The amount of time it takes to freeze a food in Cryogenic Freezers took about an average of 8.2 to 12.4 seconds. The amount of space that Cryogenic Freezers took is significantly small.

It is sometimes chosen where space is limited or as a lower-cost means of getting a new product to market quickly.