Linde North America offers the immersion spiral freezer for processors of meat, poultry and seafood.The immersion spiral freezer combines two cryogenic technologies. Immersion in liquid nitrogen (at minus 320 oF) is the fastest way to crust-freeze food, while a spiral stage can freeze with a high level of consistency and efficiency in a limited floor space. The freezer is a two-stage cryogenic freezer with a design that can process more than 20,000 lbs. per hour. The first stage applies an instant crust freeze with liquid nitrogen to maximize yield and protect surface integrity. The cold gases from the first stage travel into the second stage to maximize the use of BTUs for low operating costs.
