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Cryogen - The Nitrogen Revolution

Considerable recent advances in Cryogenic Chilling and Freezing technologies now mean this process is more accessible as well as offering the following benefits:

Improved production through-put while utilising minimal foot-print
A considerably quicker means of cooling over traditional methods
Wide range of applications from chilling and freezing Proteins, Fruits and Vegetables as well as Baked Products
Maintains product quality while minimising production costs
Offers very consistent results
As the process moves frozen product through the -2 to -5°C range quickly it reduces crystallisation

Extended Shelf Life - The Process of Hot Fill

Hot fill is where a product is cooked then pasteurised to a minimum core temperature before being filled at a lower, stabilised temperature into sealable vacuum bags. Using specified temperatures between production and a rapid cooling process post bagging, product is safe to be refrigerated for extended periods of time. The benefits of hot filling are numerous: