Blow Moulding

Carbon Dioxide Fertilization

Chemical Recovery

Cleaning of Waste Water

Cooling

Cooling of Green Concrete

Cooling of Hoses

Cryocleaning

Cryogenic Deflashing

Cryogenic Preservation

Fluid Temperature Control

Prepared & Catered Foods

Gas/Liquid Reactions

Gouging

Heating

Heating of Metal Parts

Inerting

Injection

Injection Moulding

Manifolds & Installations

Modified Atmosphere Packaging

Nitrogen in Tires

Oxygen Enrichment in Claus Plants

Oxygen Enrichment in FCC Units

Oxygen Treatment of Process and Waste Waters

Oxygenation for Aquaculture

Paper Process Efficiency

Transportation Cooling

Vapour Emission Control

Vulcanizing

Welding

Fish & seafood

Cryogenic technology is a technically and economically sound way of freezing and cooling fish and shellfish, and has become one of the world’s most popular methods for cooling and freezing.

For example, the surface of shrimp can be protected by quickly dipping them into liquid nitrogen before glazing them with a thin crust of ice. This method produces a smooth crust of ice and the product can be then frozen further. In addition, cryogenic freezing has generated increased revenue for many producers of Coregonus lavaretus fillets (powan, lavaret, whitefish), and has improved the look and taste of the fillets.

Major benefits:

Fast freezing reduces drip and preserves taste
The product dries less during the freezing process
Low investment costs
Shorter maintenance and overhaul times for the equipment
The level of hygiene in the equipment is high, so less cleaning is required
Transporter belts will not leave marks on the surface hardened by pre-freezing

Product	CRYOLINE� MT	CRYOLINE� CS	CRYOLINE� SC	CRYOLINE� CF
Fillets	***	***	***	**
Whole fish	***	**	*	*
Shrimp**	***		**	*
Shellfish**	***		**	*
Fish burgers	***	***	**	*
Marinated products*	**	**	***	**
Pastry-crusted or breaded fish	***	***	*	*

Fish & seafood

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