Our Freshline® CP and RH Immersion Freezers allow you to produce consistently high-quality individually quick frozen products (IQF), including foods that can be difficult to freeze without clumping using traditional freezing methods. Instantaneous immersion freezing of the food’s outer surface using liquid nitrogen helps maintain the product’s form, taste, and texture and prevents moisture and quality losses.
Freshline® RH Immersion Freezer- Largest immersion freezer for high throughput requirements. The liquid nitrogen bath is nearly two times larger than most immersion freezers currently available on the market. Can be used as a standalone unit to crust freeze products or connected to a nitrogen tunnel or spiral to fully freeze products and optimize efficiency.
Freshline® CP Immersion Freezer- Perfect for processors running low on space and capital. It's unique multi-tiered freezing system can fully freeze large volumes of product in just 10 feet of floor space.
Food Industry Manager, Americas
If I already have a mechanical freezing system, why would I consider nitrogen freezing?
Many of our customers use nitrogen to enhance their mechanical freezing process. Nitrogen can boost the capacity of your existing mechanical system. It is also used to crust freeze to reduce belt sticking or to lock in moisture to improve yield. Let our Food Specialists determine the best solution for your process.