CryoSan®

Using the extreme cold of liquid nitrogen (-196°C) and carbon dioxide (-78°C), our processes ensure the rapid cooling of a wide range of food products, from ready meals and fish to dairy products, ice cream, fruit, meat, and sausages.

Cryogenic freezing forms very small ice crystals which preserve the cellular structure of the product. This difference is the key to maintaining the integrity and texture.

Why choose cryogenic deep freezing?

Inhibition of bacterial activity, speed of freezing, preservation of organoleptic qualities, low initial investment, reduced weight loss, ensures superior quality on defrosting.