Freezing and Chilling

Freezing and Chilling at a Glance

In the food industry, freezing usually refers to deep freezing, or lowering the temperature of product below -18°C. In contrast, chilling refers to the rapid cooling of a food product from its manufacturing temperature down to refrigerated or cold temperatures, usually from 2 to 4°C. For example: before fresh raw material transformation or after a cooking cycle. 

Preserving taste and freshness of the products

There are significant advantages for food manufacturers in using cryogenic freezing and chilling solutions as compared to traditional mechanical systems:

• Flexibility and speed of freezing, which increases the efficiency of the production chain
• IQF freezing of delicate and perishable foods such as strawberries, raspberries and seafood without affecting their taste or texture
• Crust freezing of ready-to-eat meals, ice cream cones or small servings of sorbet

Our Gas Solutions

Air Liquide offers a range of quality gases for the food industry (meat, fruits and vegetables or dairy products and ready meals). As the industry benchmark, our ALIGAL™ products meets HACCP (Hazard Analysis Critical Control Point) standards for production and logistics of all liquids related to the agri-food industry. HACCP is a system which identifies, evaluates and controls hazards which are significant to food safety. ALIGAL™ goes above and beyond required criteria in adhering to strict specifications in addition to offering ensured traceability along the manufacturing cycle. ALIGAL™ gases come with a traceable identification number.

For freezing and chilling, Air Liquide has developed a customized range of offers combining ALIGAL™ gases, in-house cryogenic equipment and services to meet the food industry requirements. 

Our experts get to the heart of the client`s operations, to understand the work-processes and where performance can be improved through our solutions.