Freezing
03.04.2007
Cooling and deep freezing with nitrogen (N2) and carbon dioxide (CO2) ensure maximum enjoyment. Cryogenic gases cool and frost up to three times faster, so conserve the product more gently than conventional refrigeration plants.
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Gourmet O70 for food packaging |
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Carbon dioxide preserves mushroom spores |
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Cooking with nitrogen |
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Appetising freshness thanks to oxygen. |
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Inert gases keep vegetables fresh and appetising longer |
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Sparkling fresh – gases keep drinks fit |
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N2 and CO2 – the ideal coolants for sensitive and high quality foodstuffs |
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Gases keep foodstuffs fresh |
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Inert gases keep foodstuffs fresh and appetising longer |
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Nitrogen (N2), carbon dioxide (CO2) and oxygen (O2) – the natural protection for foodstuffs |
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Ingenious flavouring with gases |
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Frosters which work with N2 or CO2 provide a high freezing capacity |
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Healthy plant growth using pure CO2 as fertiliser |
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