Food Cryogenics
Why food cryogenics
Speed, quality and flexibility in food processing
Cryogenic fluids, liquid nitrogen and carbon dioxide, make it possible to precisely manage the most critical stages of food processing: freezing, post-production cooling, cryogenic grinding and dough temperature control.
Compared with traditional mechanical systems, cryogenics ensures faster processing speeds, less loss of product quality and limited capital investment.
1
Freezing at -196°C with liquid nitrogen, faster than mechanical systems
2
No macrocrystals, reduced liquid loss and less product weight loss
3
30–40% energy savings during the cooling phase
SIAD products and services for food cryogenics
SIAD offers certified food-grade cryogenic gases, freezing and cooling equipment, and technical support for integration into existing production processes. Cryogenic nitrogen and carbon dioxide are produced according to the highest food quality standards, with traceability and microbiological control on every batch.
Equipment for cryogenic freezing
SIAD supplies the full range of freezing systems: cryogenic cabinets for batch production, spiral freezers for high-volume production with a small footprint, modular-design cryogenic tunnels for continuous inline processing, and drum freezers for small-sized products. Each system guarantees constant and uniform temperatures, reduced product weight loss, and preservation of aroma, texture and quality.
Kryos 2.0
The SIAD system for the instant cooling of liquid food products (sauces, gravies, creams, purées, crushed grapes). Positioned downstream of the production line, it rapidly lowers the temperature to the desired level in fully automatic mode, in batch or continuously. Cooling capacity up to 400,000 Fr/h in CO2 mode, with consumption of 1.0–1.5 kg/q for deaeration. Also available for operation with N2.
Food-grade cryogenic gases: nitrogen and CO2
Food-grade nitrogen and carbon dioxide produced by SIAD with ISO 22000, FSSC 22000, Kosher and Halal certifications. Cryogenic cooling enables energy savings of 30–40% compared with traditional systems during the cooling phase. Each batch is traceable from production to customer delivery and supplied in cryogenic containers of various capacities or through the Flexigas service for supplies requiring greater flexibility in terms of volumes and continuity.
Related Applications
Other SIAD applications in the food sector
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