Crust-freezing for Hardening
Throughout the process for complex, multi-layer products, it can be necessary to harden the shape of some particularly soft components such as custard, jam, mousse, cream filling, ice cream, etc. prior to the next process in order to prevent the mixing of components and to preserve the final shape of the product. Air Liquide's cryogenic crust-freezing for hardening solution is a cost effective way to quickly harden the surface of a product by reducing its surface temperature using a cryogenic refrigeration medium (either nitrogen or carbon dioxide). Our specialists have developed cryogenic freezing tunnels and immersion freezers that quickly crust the outer surface of the products at very low temperature. They may be easily integrated into any production line.
Our food experts will work closely with you to develop customized solutions for your operations.