Are you a growing food producer? Using a standard freezer but thinking of scaling up to a commercial solution?
Perhaps you’re a serious player in the frozen food sector – but issues with your current freezing set up are bottlenecking production?
Whatever the size of your food production plant, if freezing is on your agenda, it’s time to consider cryogenics.
What is cryogenic food freezing?
Mechanical freezers have long been the traditional choice for industrial scale freezing. For many – particularly larger manufacturers operating at a constant rate, they have their benefits.
But for a large segment of the market, for whom flexibility and lower overheads are critical to success, cryogenic freezing is the only practical option.
Cryogenic freezing – the benefits
1.Cost. Whether you’re a smaller, artisan producer, or a large frozen food business, the £1million plus price tag of a mechanical freezer is a significant cap ex investment.
A cryogenic freezer however, can be leased – so following a small, one-off installation cost, overheads can remain consistent and be easily recouped (and surpassed) through the boost in production that cryogenics offers.
2. Throughput. The liquid nitrogen used within a cryogenic system is significantly colder than mechanical freezing (around colder -60C ), meaning freezing time is dramatically reduced. Quicker freezing equals increased throughput – so not only is it more efficient, it also offers significant capacity for business growth.
3. Flexibility. In the food industry, flexibility is critical to capitalising on trends, managing seasonality and changing throughput according to market demand. With adjustable temperature settings, cryogenic freezers can not only match throughput to production scheduling, they also support new product testing and development. And because they’re also easy to set up, with a small footprint in comparison with mechanical freezers, they offer a great short term solution for larger manufacturers who need to quickly increase production or maintain existing levels during plant decommissioning.
4. Freshness. With up to 3% percent of hydration lost through mechanical freezing, frozen foods were often viewed as a poorer cousin in terms of food quality. However, with the quick freezing from liquid nitrogen, only around 0.5% of hydration is lost via cryogenics, meaning freshness and quality are locked in faster than ‘fresh’ foods reach the store.
Could cryogenics work for you?
The popularity of frozen foods is on the rise, driven in part by advancements in technology, but also by a culture shift towards reducing food waste.
It’s little wonder that luxury and artisan brands are capitalising on the benefits of cryogenic freezing to secure a share of the market – but larger manufacturers too are using the technology to flex their operations and test new products at a lower cost.
Could cryogenic freezing help to take your food business to the next level? The cutting-edge Cryoline range from BOC has been designed and tested to provide superior freezing and support food innovation.
If you would like to discuss the benefits cryogenics could bring to your food business, please speak to our Food Team.