Food Freezing


Our numerous freezers meet the needs of a variety of applications. Modern freezer designs use the latest control programs to increase efficiency while meeting stringent hygiene standards. Cryogenic freezing of food with liquid nitrogen (LIN) and carbon dioxide (LIC) is a well-established practice that relies on those gases’ extreme cold temperatures (–196°C or –320°F, in the case of liquid nitrogen) as they come into contact with food. In the case of liquid carbon dioxide, snow forms when the liquid expands. The snow then vaporizes on the product. The CRYOLINE® family of food chilling equipment meets these modern requirements. To see what will work best for you, please review the information contained in the specific food product or freezer pages.

In order to provide a full service to the food industry, we believe it is important to give our customers and potential customers an opportunity to evaluate our equipment for themselves. We do this at our state of the art test centers by simulating production conditions. Our test facilities back up our theoretical calculations by providing proof of concept demonstrations, illustrating the vast possibilities of cryogenic freezing and cooling. Linde Test Centers are available in most regions of the world and we would be delighted to arrange a trial for you. Please contact your local centre for more details.

Wherever you find Linde, you’ll also find dedicated application engineers trained to support every aspect of a cryogenic freezing installation, from the gas storage tank to the freezer. Installation drawings often facilitate liaison with plant engineers to ensure trouble free installation. Our service doesn’t stop with installation, once the equipment is in operation our engineers will check the entire system at regular intervals to ensure that everything is in optimum working order.

Customer reviews

No reviews were found for Food Freezing. Be the first to review!