High-efficiency cryogenic chilling processes boost productivity and streamline food processing operations while reducing costs. At the same time, they help maintain proper food temperatures throughout plants, which is essential for food quality, preservation and food safety.
Download this whitepaper for an introduction to food processing utilizing cryogenic food-grade gases – either carbon dioxide (CO2) or nitrogen (N2). It focuses on inline and batch cryogenic chilling systems, particularly in the further processing of meat, poultry and seafood; and in chilling prepared foods, sauces/mixes, dough products and baked goods.