Crusting for food

Golpe de frío antes del corte de carne.

Facilitate the cutting of products such as meat, achieving abetter filleting and reducing losses

It consists of giving a cold hit with liquid nitrogen/CO2 to pieces of meat to achieve a hardening (crusting) or superficial freezing.

Continuos and discontinuos solutions

All kinds of meat

Best way to have a flexible and productive freezing line

High-quality of the end product

Easy to increase production capacity when needed

Avoid weight loss due to dehydration

It does not organoleptically modify the meat.

Better microbiological quality

Multiple applications.

Higher productivity.

Extends the life of the blades.

Nippon Sanso offers all the needed requirements to install cryogenic equipments for freezing with LIN or CO2 for any kind of product.

Filleting quality

Shallow freezing or crusting improves filleting quality.

The preparation of the pieces is streamlined, it is not necessary to have them several hours in chambers before cutting.

Cryogenic blast chiller

Adapted to your rhythm.

Work with LIN or CO2 and discover the versatility of the gases in our cryogenic equipment, capable of meeting production needs in a wide range of values.

A perfect solution

In Nippon Sanso we design and build our own equipments for cryogenic crusting.

Continuos and discontinuos solutions for each process. At Nippon Sanso we help optimise all stages of the process, analysing each case in detail to ensure maximum production performance

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Do you still have questions?

At Nippon Sanso we are called “The Gas Professionals” for a reason, and it’s because we’ll be able to solve any doubt.

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