Frozen Food
Throughout the world and in every branch of food technology carbon dioxide is bringing new power to the food producer in terms of:
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Preparation, production and processing.
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Storage, packaging and distribution.
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Solving problems of shelf life, appearance, texture and flavor retention.
With carbon dioxide you can
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Reduce temperatures quickly and efficiently.
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Inhibit the growth of micro organisms.
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Preserve food in controlled atmosphere.
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Chill the whole product, or just part of it.
In short, carbon dioxide gives you the flexible control over your needs.
Carbon dioxide's unique characteristics make it ideal as a food processing ingredient.
Its natural bacteriostatic properties and the ease with which it disappears from food completely and readily after its job is done has resulted in its widespread use by leading manufacturers of high quality foods. Wherever perishable foods are required in peak condition, carbon dioxide can provide reliable solutions.
Carbon dioxide is easy to use and its manifold benefits can in many cases be achieved with the minimum of plant and equipment.