Temperature reduction header

Temperature reduction

Contattaci food

Contact Us

Do you want to know more?

E-mail us: foodandbeverage@siad.eu


Temperature reduction

Temperature is a key parameter in the food and beverage industry. Even a few degrees of difference in the chain from production to transport and storage at the sales point can cause product degradation and the consequent refusal to accept the product by the end sales point (e.g. large supermarket chains).

There are various ways of reducing temperature but none is more effective than the cryogenic solution which consists in using the kilojoules "provided by" liquid nitrogen or dry ice. It has the following advantages:

  • temperature homogeneity;
  • high efficiency in cooling;
  • high speed of cooling;
  • absence of thermal shock;
  • complete automization;
  • inertization of silos and tanks.