Food & Beverage

Crusting and IQF freezing - CryoSOL

The apparatus in the CryoSOL range is ideal for surface crusting, hardening and the production of frozen foods with the IQF (Individual Quick Freezing) technique.

With careful regulation of the operation of the patented SOL tunnels, or using cryogenic immersion tunnels or cryogenic tumblers, it is possible to achieve surface freezing of food products that can then be handled for later processing with greater ease.

Crusting with CryoSOL makes it possible, for example, to avoid modification of shape or humidity content compared with products frozen using traditional systems; it also makes it easy to cover the products with sauces or or batter, freezing them at the same time, and also to increase temporarily the production of traditional freezing plants for batch production and noncontinuous orders. 

With IQF technology it is possible to freeze individually heterogeneous products of a small size, keeping the frozen products separate so that, for example a doseable and homogeneous product can be obtained, liquids can be frozen in cubes or granules and solid products covered in liquids can be frozen. 

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