Marinated Poultry Crust Freezing with Liquid Nitrogen
Wet and Sticky - Handled
Marinated poultry products are among the most difficult products to handle. Linde cryogenic freezing and chilling systems help you solve your “sticky” processing issues. Rapid heat removal using liquid nitrogen immersion technology quickly freezes your product retaining the necessary moisture. This crust-freezing also prevents product from sticking during processing which not only means less downtime, but makes your product instantly easier to handle, package and ship.