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Crust-freezing before Glazing

Water glazing is usually performed on chicken and seafood products in order to prevent dehydration which can result in freezer burn and surface oxidation during frozen storage. This process also gives the product a nice shiny surface. Air Liquide's cryogenic glazing solution is extremely cost-effective because it creates a colder temperature on the surface of the product which improves the glazing yield and provides a thicker, more homogeneous ice layer to protect the product. Our specialists have developed cryogenic freezing tunnel solutions that can quickly crust freeze the outer surface of the product to a very low temperature before being sprayed or dipped into cold water. They may be easily integrated into any production line.




Our food experts will work closely with you to develop customized solutions for your operations.