Deep freeze
03.04.2007
Frosters which work with cryogenic nitrogen or carbon dioxide (carbonic acid) offer commercial advantages with high freezing capacity in a very compact space. The high freezing speed of these cryogenic gases is vital for product quality.
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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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Frosting and cooling with nitrogen (N2) and carbon dioxide (CO2) – cold according to recipe |
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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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Healthy plant growth using pure CO2 as fertiliser |
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