Skip to main content

Air Liquide in the UK

Open

Crust-freezing before Slicing or Dicing

Slicing or dicing meats, fish and cheeses for packaging can be challenging. Our solutions integrate cryogenic crust freezing into existing processes to reduce loss and improve hygiene, yield, appearance and weight control, leading to significant efficiency gains. Air Liquide’s flexible systems, using either liquid nitrogen or liquid carbon dioxide, may be easily adapted to any production requirement for crust freezing, slicing, dicing and shingling. Our solutions can increase slicer/dicer rates up to 50 percent. By replacing manual cutting with this automatic process, you can improve on-the-job safety and overall productivity.

Gases

...introduction...

Equipment for industrial gases

...introduction...

  • Link to CRYO CABINET
  • Link to CRYO TUNNEL-ZF3
  • Link to CRYO TUNNEL-AFZ
  • Link to CRYO TUNNEL-UF
  • Link to CRYO TUNNEL-CFP
  • Link to CRYO TUNNEL-ZR2
  • Link to CRYO IMMERSION UNIT-CFV
  • Link to CRYO IMMERSION UNIT-ACC

All in one solutions

...introduction...

  • Link to Nexelia for Freezing & chilling solution page

Services

Our food experts will work closely with you to develop customized solutions for your operations.

  • Link to Gas Management
  • Link to Local Support
  • Link to Improving process performance
  • Link to Temporary and emergency gas services

Resources

Link to relevant ressources