Cryogenic Freezing

What is Cryogenic Freezing ?

What is Cryogenic Freezing ?

Cryogenic Freezing is the process of freezing food by exposing it to a temperature of -120 ° C by spraying N2 into a closed compartment. Cryogenic Freezing Technology compared to other technologies the biggest difference is that it can reduce freezing time to minimum levels and reach maximum quality levels. Accordingly, it is effective during freezing. This means that the product can better preserve its nutritional value at high rates.
We can say that in short;

• The integrity and nutritional value of the product are preserved
• It destroys bacteria and fungi.
• It does not suffer from thermal damage.

Let us examine why cryogenic shocked products are of better quality than conventional mechanical frozen products.

What are the Advantages of Cryogenic Freezing ?

Cryogenic Freezing equipment is commissioned in a very short time. Freezing process (cryogenic freezing) the faster it happens, the higher quality of the frozen/shocked food.

It prevents the formation of macro (large) crystals that rupture the cell membrane of the products and cause fluid loss. So that, foods better preserve their nutritional value and shape. Through liquid azote reaching -196 ° C, it is processed much faster than mechanical freezing.

Cryogenic deep freezing/freezing equipment takes up less space than other technologies and there is no equipment investment for customers (standard equipment investment is made by Air Liquide). This equipment the energy consumption of is very low and the only consumption is liquid nitrogen used during the process. No matter how high production is, it adapts very well to fluctuating production levels, including seasonal fluctuations, with azote utilization being proportionately high to production, but the higher this production, the amount of liquid azote consumed per kg remains constant.

Cryogenic freezing equipment is always ready to use quickly and is easy to clean. At the same time, the consumption of cleaning water is very low. (Our cabinet type quick-freezing equipment is cleaned in 10/15 minutes, our tunnel equipment in 30/45 minutes: depends on the type of product being processed.)

Cryogenic equipment offers several advantages in summary:

Low initial cost
Small equipment dimensions
Low operating costs of equipment
Always ready to use
Easy and fast to clean

The cryogenic freezing process is recommended in the following cases:

New production lines or medium / small productions (100-1000 kg / h)
Seasonal productions (flexibility) or those requiring speed.
High-quality product manufacture

Cryogenic Fruits Usage Areas

What is the Classical Mechanical Shock Method ?

In mechanical freezing, the investment cost of the equipment is high, and the dimensions are large. It is necessary to make their installation in the right place from the beginning of the facility because it is difficult and costly to change their location afterward. The machines work with the refrigerant gases in the cooling coil, similar to the cooling system of household refrigerators; therefore, it consumes electricity and should be operated day and night. If the power is turned off at night to consume less electricity, time must be taken each morning to re-engage the system. In addition, mechanical freezing tunnels need periodic defrosting cycles to ensure production efficiency, and time should be allocated to manage these with a person or persons responsible for maintenance and/or cleaning.

The requirements of mechanical freezing are as follows in summary;

  • High initial investment costs
  • A large area of the factory
  • Continuous electricity requirement
  • The high amount of water for cleaning
  • Continuous defrost cycles and manpower for cleaning.


Mechanical freezing is recommended in some exceptional cases. These are medium/large scale productions where the activity started years ago, productions where the added value of frozen products is low, and facilities that make continuous production throughout the year.