Process Too Hot

Is your food process getting burned?
We'll help you cool things down.

Very few people like their marshmallows burnt to a crisp. But not all excess process heat equates to such an obvious problem. Too much process heat can result in slower production values, poor product quality, FDA issues, and inefficient operations, to name a few.

Using the unique properties of liquid nitrogen, one of the earth’s coldest refrigerants, Air Products’ food application specialists can suggest proven cooling and freezing solutions for your toughest heat removal challenges.

When you need to cool hot foods on your processing line, time is critical. The longer it takes, the less productive your operation can become.

We’ll be happy to have our food specialists review your operation. Or, we’ll bring our food lab to you and demonstrate the cooling benefits of liquid nitrogen firsthand. Because when it comes to removing heat, we have it down cold.

Think About It

Want to see how we can help solve some of your tricky process problems?
Here are some ideas to get the juices flowing:

  • Improving grinding and cutting
  • Increasing yield
  • Easing slicing and cutting
  • Increasing throughput
  • Improving processing

Watch Videos 

Fresh Clips

Want to learn more about :

  • Belt loading
  • Continuous/process freezing
  • Crust freezing
  • Equilibration
  • Increased throughput
  • IQF
  • Liquid nitrogen vs. CO2
  • Texture retention

Watch Videos 

Time and Temperature

Find out why liquid nitrogen is used for freezing and chilling
Learn more about the basics:

  • Time and temperature
  • Quality benefits
  • Operations benefits

View Presentations 

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Contact Information

Why freeze with nitrogen?Why Freeze with Nitrogen?

Why Freeze with Nitrogen? (3:25)

The benefits of using nitrogen in a variety of food freezing applications.

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