Food Processing

Cost Effective and Easy to Clean

The versatile CRYOLINE® CVT cryovantage tunnel freezer is engineered to meet lower capital outlay. These workhorse freezers are capable of freezing and chilling a wide variety of products and are an integral part of your continuous processing operation. This straight tunnel freezer incorporates many proven technologies that ensure quick, thorough freezing and maintains the quality attributes of your products. This basic cryogenic tunnel freezer incorporates many sanitation improvements that make it faster and easier to clean and meets the USDA sanitation standards.

An Essential Cooling System

In line with your production flow, your product moves through the tunnel freezer on a continuous conveyor belt. Cryogen injected into the freezer contacts the individual food product pieces for optimum heat transfer. Automatic temperature control systems adjust cryogen injection to compensate for incoming product load and temperature variations. The internal fan system increases production capacity and helps insure evenly chilled products. Adjustable curtains at the conveyor entrance and exit prevents warm room air from entering freezer. These standard features help conserve cryogen and optimize freezer performance. CVT Market Information sheet

Select the Best for IQF

Lock in moisture, preserve flavor and ensure proper texture with the right system for individually quick frozen (IQF) products. Ideal for small products or those that are wet, sticky or difficult to handle such as diced meats, produce and seafood, our CRYOLINE^® UPF ultra performance flighted freezer provides maximum cryogen exposure — gently tumbling your products to produce excellent quality in IQF products. Our flighted freezer system helps processors maximize yield and increase production capacity while maintaining a high level of quality while lowering freezing costs.

Quick Crust Freeze

In order to produce the highest quality IQF product, the Linde system exposes the product to cryogen at the freezer entrance ensuring a quick crust freezing. Short individual belt flights gently tumble foods for reduced fines and deliver even, quick freezing on all surfaces. Yield is also maximized through direct cryogen injection at key points throughout the freezer tunnel. Additionally, a wider belt width results in shorter tunnel lengths, allowing processors to maximize throughput while conserving valuable floor space.

Our latest flighted freezer design has a track record of success at customer installations throughout the United States using either liquid carbon dioxide (CO₂) or liquid nitrogen (N₂). Either raw or cooked foods can be frozen into excellent quality IQF products using this system. UPF Market Information Sheet

More Cold in Less Space

Your floor space is one of your most valuable assets and you need to make equipment purchase decisions with careful consideration to size and performance. Linde can give you the best of both worlds. Our CRYOLINE® UPS ultra performance PLUS spiral freezer delivers more cold per square foot in a compact footprint to minimize its impact on the manufacturing floor. And the spiral design offers advanced cryogenic delivery ideal for any freezing and chilling application.

Improved Heat Transfer

Improved cryogen impingement and vapor flow make optimum use of cryogen and significantly reduce the time necessary for heat transfer—resulting in a more rapid chill for a better-quality product, increased yield and improved production efficiencies. The spiral freezer’s patented vapor balance system minimizes air and moisture infiltration into the system, while also conserving cryogen. The reverse-flow center fan design recirculates the cryogen vapor to help optimize freezer performance. The efficiency of the ultra-performance PLUS spiral freezer can be enhanced with product pre-chilling. UPS PLUS Market Information Sheet

Lock in Flavor to Help Lock in Profit

Moisture and flavor retention help increase product yield and maintain a high level of freshness, taste and quality. Our engineers designed an immersion freezing system that utilizes either a conveyer belt or top-loading option, depending on the type of product being frozen. In addition, our system offers the maximum achievable bath length without wasting floor space. We don’t waste nitrogen either, as we’ve designed it to use the minimum amount of nitrogen necessary for both cool down and freezing.

The Upper (and Lower) Crust

The immersion system offers the most rapid type of freezing method in the industry, resulting in an instant crust freeze. This importance of the crust freeze is readily apparent for products such as marinated chicken tenders, flavored seafood patties or filets, smaller diced product like vegetables or berries and more delicate seafood including scallops and clams. Crust freezing prior to final deep-freezing reduces product dehydration, locks in flavor and helps maintain product shape, for a more attractive end result. In addition, the crust freeze ensures smoother and more rapid processing because the crust freeze prevents product from sticking to the conveyor belt. This step may also be used to pre-chill product prior to a more thorough freeze in a spiral or tunnel freezer. Contact Us for more insight about immersion freezing with Linde cryogenic liquid nitrogen. UPI Market Information Sheet

Maintain Linde (and Legacy Praxair) Freezing & Chilling Equipment Systems

Linde's ongoing support of the systems we install includes keeping an inventory of OEM parts suitable for our temperature control systems. Our program makes it easy to request parts and receive them in a timely manner to keep your production up and running. Read about our parts service and make an on-line request