Food Freezing

Our numerous freezers meet the needs of a variety of applications

Modern freezer designs use the latest control programs to increase efficiency while meeting stringent hygiene standards.

Cryogenic freezing of food with liquid nitrogen (LIN) and carbon dioxide (LIC) is a well-established practice that relies on those gases’ extreme cold temperatures (–196°C or –320°F, in the case of liquid nitrogen) as they come into contact with food. In the case of liquid carbon dioxide, snow forms when the liquid expands. The snow then vaporizes on the product.

The CRYOLINE® family of food freezing equipment meets these modern requirements. To see what will work best for you, please review the information contained in the specific food product or freezer pages.

Services tailored to the food industry

Test centers

In order to provide a full service to the food industry, we believe it is important to give our customers and potential customers an opportunity to evaluate our equipment for themselves. We do this at our state of the art test centers by simulating production conditions.

Our test facilities back up our theoretical calculations by providing proof of concept demonstrations, illustrating the vast possibilities of cryogenic freezing and cooling. Messer Test Centers are available in most regions of the world and we would be delighted to arrange a trial for you. Please contact your local center for more details.   

Engineering Facilities

Wherever you find Messer, you’ll also find dedicated application engineers trained to support every aspect of a cryogenic freezing installation, from the gas storage tank to the freezer.

Installation drawings often facilitate liaison with plant engineers to ensure trouble free installation. Our service doesn’t stop with installation, once the equipment is in operation our engineers will check the entire system to ensure that everything is in optimum working order.

  • Messer Wave

    The patented CRYOLINE® CW (CRYOWAVE™) is the world’s first hygienic IQF freezer with proprietary rollingwave action. Ideal for diced poultry, pizza toppings, pasta, fruits and other high-value IQF products, the highefficiency CRYOWAVE freezer provides significant cost savings vs. flighted freezers, eliminating CO2 snow carryover, and improving cleanability.

  • Messer Impingement

    The unique Messer impingement freezer is designed to freeze a diversified range of product types easily and quickly. Smaller in size than conventional cryogenic freezers, it occupies less space on the production floor (typically 60% less floor space than conventional cryogenic tunnel freezers for the same production rate).

  • Messer Wave Impingement

    The unique Messer impingement freezer is designed to freeze a diversified range of product types easily and quickly. Smaller in size than conventional cryogenic freezers, it occupies less space on the production floor (typically 60% less floor space than conventional cryogenic tunnel freezers for the same production rate).

  • Messer Spiral

    The CRYOLINE®XF is a high-performance spiral freezer built for relatively large production capacities. The patented CRYOLINE XF technology delivers twice the heat transfer rate of standard cryogenic spiral freezers, making it twice as powerful.

  • Messer Tunnel

    Easily switching between IQF (individually quick frozen) mode and standard flat belt tunnel freezer, the CRYOLINE® CW is a versatile multi-purpose cryogenic freeze.

  • Messer Crossflow Tunnel

    The CRYOLINE® MT is an in-line continuous tunnel freezer, which uses either liquid nitrogen (LIN) or carbon dioxide (LIC), depending on your food product and production needs.

  • Messer Pellet Freezer

    If you are looking for ways of producing frozen pellets of sauces, purees and other liquid foodstuffs, then take a closer look at the CRYOLINE® PE. This patented freezer will produce IQF pellets in a regular size with high repeatability, opening up many possibilities for the modern food processor.

  • Messer Immersion

    Immersion Freezers are ideal for applications where low yield-loss is crucial. Food products are conveyed through a nitrogen bath for quick IQF freezing. They are designed for high-volume IQF applications (cooked poultry, diced/sliced meats, and seafood). Immersion freezers expose product directly to liquid nitrogen, achieving a rapid crust-freeze that locks in product yield and reduces cooking and/or processing losses.

Any questions about Messer’s gases? We’re here to help.

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