- Cryogenic Food Freezing
- Freezers For Your Industry
- Cryogenic Freezing
- CRYOLINE® Cryogenic Freezers
- Trial Your Products
- FREE freezing efficiency review
What is different about the CWI?
Linde’s patented impingement technology combines cryogenic gases with high-velocity convective airflow to achieve rapid chilling and freezing of food products. This powerful and economical impingement technology has now been combined with the quality gains of CRYOWAVE controllable vibration systems for individually quick frozen (IQF) product. This dual-purpose solution supports high throughput rates.
The combined CRYOWAVE impingement technologies provide users with the design flexibility to either increase production capacity or reduce freezer length relative to traditional IQF freezing system. This is possible due to the high heat transfer rate of CRYOLINE CWI.
Which products is it best suited to?
It is ideal for meats, seafood and IQF products such as shrimp, sliced/diced chicken, sausage, meatballs, pasta, pizza toppings, fruit and vegetables.