Meat and Fish

Fresh meat and fish are among the most vulnerable food products, and they require total temperature control through the whole "cold chain" to retain their qualities and stay fresh and safe for consumption.

Usually chilling means reducing product temperature down to around 2-4^oC, but the chilling temperature varies with product type and customer requirements (temperature requirements for different foodstuffs are subject to detailed legislation). The product is considered chilled all the way down to the initial freezing point (which also varies with product type).  Freezing of a product starts when the first ice crystal is formed (initial freezing point). Different products have different initial freezing points.

Freezing of food products with liquid cryogenic gas is characterised by fast freezing and thus optimal product quality. In contact with cryogenic refrigerants food rapidly transfers its heat to the very cold refrigerant.  The cryogen immediately returns to its atmospheric form (gas), leaving room for new refrigerant, in a continuous and efficient process of heat removal.