Freezing & Chilling
Our solutions for your food applications
Freezing & Chilling at a glance
In the food industry, freezing usually refers to deep freezing, or lowering the temperature of a 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.
Compared to traditional mechanical freezing and chilling technologies, cryogenic food refrigeration offers advantages in terms of product quality which is critical for added-value, complex or fragile products, and also in terms of improved productivity, greater process flexibility especially for small to medium production outputs, reduced capex requirements and optimizing cost initiatives.
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 meet 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. Our ALIGAL™ gases adhere to strict quality specifications and go beyond standard regulatory requirements.
Our Nexelia™ for Food & Ingredient Processing can provide you with a simple solution for cost control and a new level of operational performance. It is an all-in-one gas solution that combines the best of Air Liquide’s ALIGAL™ gases, application equipment and technical support service along with a customized Performance Service program for the optimization of your cryogenic process.
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