Crust Freezing or Hardening

Do you produce layered foods such as lasagna or desserts? Is your product heat sensitive? Do you have to wait between layers? Has your blast freezer reached its full capacity and does it limit your throughput? Are you currently looking to speed up your cutting or slicing process while avoiding product damage or tears? Or do you simply want to make thinner slices? Then ultra-fast crust freezing may be the solution for you.

By cryogenically hardening or crust freezing your food product, you temporarily freeze a thin layer of its outer surface. This momentarily cooled and hardened surface allows you to successfully continue your production, whether it is passing the product through your high speed cutting or slicing equipment, vacuum packaging it with minimal deformation, adding another layer or topping or simply transferring it to a mechanical freezer to continue the freezing process.

Whether you need a batch or continuous process, our experts will be happy to help you determine which compact freezer will be most suitable for your specific needs.