A new cryogenic freezing tunnel uses less nitrogen and is easy to clean.

Known for their heavy use of energy, the meat and poultry industries need to cut usage wherever they can.

Ice forming on freezer ceilings is a food safety regulatory issue and a sign of energy waste.

Incorporating cryogenic freezing in place of mechanical freezing gave way in the last decade to an appreciation of the ROI cryogenic systems provide in terms of reduced yield loss, improved product quality, throughput and a focus on safety and sanitation.

Using high-efficiency liquid nitrogen or liquid CO2, the Linde hygienic, inline tunnel crust freezer rapidly chills deli logs prior to slicing.

The Air Products Freshline MP liquid nitrogen tunnel freezer achieves cryogenic temperatures throughout the tunnel.