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Freezing & Cooling - Dairy Products |
Dairy products are ideally suited to cryogenic freezing and cooling using liquid nitrogen and carbon dioxide. The main benefits of this tried-and-tested technology are:
- Fast in-line freezing and cooling, thus preserving flavor
- Formation of smaller ice crystals, resulting in less drip loss and higher quality of the frozen product
- Low investment costs
- Flexible design for multi-purpose deployment
- Low maintenance effort and downtime
At Linde, we have worked hard over the past few years to improve the efficiency and hygiene of our freezing equipment. We focus in particular on minimizing contamination risks and reducing operation and maintenance costs.
To maintain quality, dairy products often require gentle handling and rapid processing. Cryogenic freezing and cooling is particularly beneficial to sensitive dairy products as it removes heat rapidly.
Most frequently used products are tunnel freezers, spirals and cabinet freezers. Also used is Carbon dioxide snow to stabilize surfaces before adding toppings.
Tunnel freezer
Spiral freezer
Cabinet freezer
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| Derrick Norvill |
| Telephone: | +44 1673 844378 |
| Fax: | +44 1673 844378 |
 Send message |
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