Crust-freezing before Slicing or Dicing
Slicing or dicing meats, fish and cheeses for packaging can be challenging. Our solutions integrate cryogenic crust freezing into existing processes to reduce loss and improve hygiene, yield, appearance and weight control, leading to significant efficiency gains. Air Liquide’s flexible systems, using either liquid nitrogen or liquid carbon dioxide, may be easily adapted to any production requirement for crust freezing, slicing, dicing and shingling. Our solutions can increase slicer/dicer rates up to 50 percent. By replacing manual cutting with this automatic process, you can improve on-the-job safety and overall productivity.