Rapid freezing without ice crystal formation is the goal for high-quality ice cream novelties and frozen desserts.
Linde offers high-volume producers of ice cream novelties and frozen desserts a variety of options for high-efficiency cryogenic freezing.
Our cryogenic technology can quickly and efficiently set the product which provides a higher quality taste and texture profile while improving the efficiency of the “hardening” freezer. In addition to reducing ice crystal formation, cryogenic freezers can solve a number of issues common with mechanical freezers and older cryogenic equipment. State-of-the art cryogenic solutions from Linde are designed with food safety and hygiene in mind, and can:
Shift throughput to higher volumes. Cryogenic tunnel freezers, spiral freezers, impingement and immersion freezers can freeze high-volumes of individual items in-line, typically with improved quality.
Protect shape, surface and product quality. Rapid cryogenic freezing locks in shape and product quality, and state-of-the-art equipment can deliver highly repeatable results.
Reduce operating costs. New cryogenic freezers are designed for high-efficiency to keep throughput high and cryogen consumption low. In addition, hygienic design reduces the chance of contamination and makes equipment easier to clean to reduce maintenance and downtime.