From our Cryogenic Research Center we turn liquid-nitrogen and CO₂ science into more than a dozen ready-made applications—from IQF and rapid cooling to CFU reduction and deep metal treatment—each proven on ISO-built tunnels, spirals and cabinets that fit your exact throughput and hygiene goals.
The same liquid-nitrogen and CO₂ science drives very different results depending on where you put it. Below is a quick glance at how our core technologies translate into value across four key sectors.
Cryogenics plays a vital role in the food and beverage industry, offering ultra-fast cooling and freezing solutions that enhance product quality and extend shelf life. One of the most recognized uses is cryogenic freezing, where food is rapidly cooled using gases like liquid nitrogen or carbon dioxide. This results in smaller ice crystals, reduced dehydration, and superior texture, taste, and appearance.
Crust freezing is another key application—where only the outer layer of a product is frozen, allowing for clean, precise slicing without compromising the internal structure. Cryogenics is also widely used for glazing, such as cooling oils or sauces to form a smooth coating on products, particularly in coating tumblers or during seasoning of ready meals before final freezing.
In seafood processing, sub-cooling fish to -50°C allows for the immediate formation of a protective water-ice layer when briefly dipped in water. This improves storage life and product integrity.
Additional applications include product stabilization, where partial freezing increases viscosity, making foodstuffs easier to shape or portion. Cryogenics also plays a crucial role in temperature control during processing: in high-speed mixers and blenders, cryogenic injection offsets heat buildup caused by mechanical energy, maintaining safe temperatures and preventing bacterial risk.
In poultry processing, surface cryo-treatment can reduce bacterial counts—such as Campylobacter—by flash-freezing the skin.
Furthermore, in dairy and desserts, cryogenic cooling can be used to emboss logos or flatten surfaces of semi liquids products like yogurt, custard or ice cream, offering branding and visual appeal.
From protein processing to ready meals and seafood, cryogenic technology delivers clean, efficient, and high-performance solutions tailored to modern food production needs.
In the cryobiology sector, cryogenics is essential for the freezing and preservation of biological samples such as cells, tissues, reproductive materials, or vaccines. A clear distinction is made between the freezing process itself and the long-term storage of already frozen materials.
At Dohmeyer, we specialize in the freezing stage—where a living cell is carefully cooled until it enters a dormant state. This process requires precision and the correct freezing curve, as uncontrolled temperature drops can cause irreversible cellular damage. In contrast, cryogenic storage—keeping materials frozen for months or years—is performed in standard commercial storage tanks and is outside our scope.
We design and manufacture controlled-rate freezers, which gradually lower the temperature according to a precise time-temperature profile suited to each biological material. This method is critical for sensitive samples like stem cells, embryos, or blood components, where uniform ice crystal formation is vital.
For samples requiring rapid freezing, we offer blast freezers that deliver maximum thermal force to quickly bring temperatures down—ideal for high-throughput or robust materials.
Additionally, Dohmeyer builds immersion freezers for directional freezing, where straws or vials are submerged into liquid nitrogen to control ice crystal growth across a single axis—used in advanced research and cryo-preservation protocols.
Whether it's for human cells, veterinary samples, or biotech R&D, Dohmeyer’s cryogenic expertise ensures safe, consistent, and reproducible freezing conditions tailored to your application.
Cryogenics plays a critical role in the production of today’s most advanced pharmaceuticals—particularly in mRNA therapies, vector DNA-based treatments, and cell therapies. Unlike traditional pharmaceuticals that rely on solid-dose formulations like pills or capsules, these modern biologics involve injectable liquids that contain fragile, highly sensitive molecules requiring precise thermal management at every step.
During the synthesis of mRNA or vector DNA, cryogenic systems are often used to control reaction temperatures, stabilize reagents, and preserve the biological integrity of active materials. In the formulation stage, cryogenics is essential for the production of lipid nanoparticles (LNPs)—tiny delivery vehicles that encapsulate mRNA for safe and efficient delivery into human cells. These nanostructures must be formed and stored at low, stable temperatures to retain their structure and functionality.
Cryopreservation is also key in cell therapies, where living cells must be frozen using tightly controlled freezing curves to ensure survival and therapeutic efficacy after thawing. Dohmeyer specializes in controlled-rate freezers that enable repeatable, precise freezing processes suited to the demands of cell-based and genetic medicines.
From R&D to clinical manufacturing, cryogenic technology is no longer optional—it is foundational in enabling the next generation of personalized and curative treatments.
Cryogenic technology is becoming a key enabler in modern recycling, especially when it comes to separating complex or tightly bonded materials. By exposing materials to extremely low temperatures, their physical properties—such as flexibility, brittleness, or adhesion—change dramatically, allowing for clean, chemical-free separation.
A common application is in copper wire recycling. When copper wires coated with PVC insulation are cryogenically cooled to around -100 °C, the PVC becomes brittle while the copper remains flexible. This difference allows the two materials to separate easily, without burning, shredding, or releasing harmful toxins.
The same principle applies in tire recycling, where cryogenic cooling makes the rubber brittle enough to break away cleanly from embedded steel reinforcements, improving the efficiency of material recovery.
Cryogenics is also used to pre-treat plastics for grinding. Frozen plastics become more fragile, making them easier to break down into fine particles that can be sorted and recycled more efficiently.
One of the fastest-growing applications is in battery recycling—including electric vehicle batteries and smaller lithium-ion batteries from laptops and electronics. These batteries are hazardous due to their chemical content and flammability. Cryogenic treatment renders the batteries inert by freezing the electrolyte and depressurizing the cells. This makes them safer to dismantle and allows for the clean recovery of metals like lithium, cobalt, and copper, as well as plastics and housing materials.
A highly specialized application is in explosive ordnance disposal (EOD), particularly for unexploded ordnance (UXO) such as landmines, munitions, and cluster bombs. Immersing these items in liquid nitrogen causes their components—metals, explosives, and plastics—to become brittle and inert. This allows safe mechanical dismantling without risk of detonation and enables full material recovery in an environmentally responsible manner.
From industrial waste to defense and energy sectors, cryogenics delivers safe, efficient, and sustainable recycling solutions.
Cryogenics offers powerful solutions across a wide range of industrial processes, especially where precision, material behavior, or extreme thermal control are critical. These applications are typically highly customized, designed to meet specific engineering challenges.
One key use is cryogenic deburring of rubber and plastic parts. By exposing molded components to extremely low temperatures, burrs become brittle and detach cleanly—improving product finish without manual effort.
In metal treatment, cryogenic temperatures are used in deep cryogenic quenching to transform retained austenite into martensite. This strengthens the metal, increases wear resistance, and enhances long-term stability in tools and mechanical parts.
Another common application is cryogenic grinding. Many industrial powders—such as pigments, polymers, or spices—can only be micronized effectively by freezing the material first. This prevents heat build-up and smearing, ensuring uniform particle size.
In emissions control, cryogenic condensation is used to recover or neutralize volatile organic compounds (VOCs) from exhaust gases. These valuable or hazardous vapors condense onto cryogenically cooled surfaces, allowing for safe disposal or recovery.
Cryogenic environmental chambers enable accelerated life-cycle testing. Products are subjected to repeated freezing and heating cycles to simulate aging, stress, and material fatigue—providing valuable insights into performance and durability.
From deburring to VOC recovery, cryogenics supports cleaner, more precise, and more durable industrial processes across multiple sectors.
Freezing is a critical process in food preservation, impacting product safety, shelf life, and quality. Two predominant methods are mechanical freezing, typically operating around -40°C, and cryogenic freezing, which utilizes extremely low temperatures, often around -100°C or lower.
This article provides a scientific and unbiased comparison between these methods, focusing on hygienic design, heat transfer efficiency, equipment footprint, and effects on food quality. Notably, we reference Dohmeyer’s latest top-lifting tunnel and spiral freezers, recognized for their superior heat transfer performance and hygienic construction.
Hygienic design is paramount in food processing to prevent microbial contamination. Mechanical freezers often incorporate internal evaporator coils, fan assemblies, and complex ductwork. These components not only create dead corners but also become potential reservoirs for biofilm formation and bacterial colonization.
Cryogenic freezers, especially those engineered by Dohmeyer, eliminate these components entirely. Their top-lifting tunnel design opens the entire chamber for cleaning access, and sloped, weld-free internal panels prevent fluid retention and allow efficient drainage. With no heat exchangers, fans, or ducts inside the food zone, cryogenic systems reduce cleaning cycle time and the use of aggressive detergents, contributing to both better hygiene and lower operational costs.
The rate of heat removal during freezing is governed by Newton's Law of Cooling, where the temperature gradient (ΔT) between the product and the cooling medium is the key driving force. Cryogenic systems operating at -100°C provide a ΔT of 90–100°C versus ambient food temperatures (~0°C), while mechanical freezers at -40°C offer a much smaller ΔT of ~40°C.
This difference results in much faster heat transfer in cryogenic systems. According to research, heat transfer coefficients in cryogenic systems range between 100–140 W/m²·K, compared to 15–17 W/m²·K in mechanical air-blast systems.
Given the substantial reduction in freezing time (79% on average), cryogenic systems require much shorter residence times. This results in significantly more compact equipment. Furthermore, cryogenic freezers lack bulky internal evaporators, defrost assemblies, and air recirculation systems, allowing cryogenic systems like Dohmeyer’s top-lifting tunnel to achieve equivalent throughput in less than 25% of the floor space compared to mechanical alternatives.
The quality of frozen food is closely related to the size and distribution of ice crystals. Smaller, uniformly distributed crystals maintain the integrity of cellular structures, while larger crystals cause mechanical rupturing of cell walls, leading to various quality losses.
Faster freezing leads to smaller ice crystals, reducing intracellular damage. Cryogenically frozen products show 30–50% lower drip loss compared to mechanical freezing.
Surface dehydration occurs primarily between -1°C and -5°C, where moisture sublimates. Mechanical systems expose products to this zone for 10–30 minutes, causing up to 3–5% moisture loss. Cryogenic freezing reduces exposure to under 3 minutes, limiting dehydration to less than 1%.
Cryogenic freezing rapidly halts enzymatic and oxidative processes, preserving flavor compounds. This ensures a taste closer to fresh products.
Color retention is improved due to reduced enzymatic browning. Fruits and vegetables retain their natural color more effectively.
Smaller ice crystals preserve cellular structure, improving texture and firmness after thawing.
While cryogenic systems consume liquid nitrogen, they avoid complex defrost cycles and long run times. The trade-off often favors cryogenics for high-value products.
While cryogenic systems consume liquid nitrogen, they avoid complex defrost cycles and long run times. The trade-off often favors cryogenics for high-value products.
Dohmeyer’s cryogenic solutions, including its top-lifting tunnel and spiral freezers, represent the industry benchmark for high-performance, hygienic, and compact freezing equipment in food and biotech applications.
Premium ice cream, particularly in pint-sized (450 ml) paperboard containers, requires careful handling during freezing to preserve air incorporation (overrun), texture, and product integrity.
This article provides a scientific comparison between cryogenic freezing (typically using liquid nitrogen at -90°C to -100°C) and mechanical hardening tunnels (-35°C to -45°C) in the context of high-fat, aerated dairy emulsions. Emphasis is placed on heat transfer kinetics, structural outcomes, packaging deformation, and industrial throughput.
Ice cream is a complex multiphase system of ice crystals, air bubbles, fat globules, and unfrozen sugar solution. Key thermal characteristics include:
The rate of ice cream hardening is governed by the overall heat transfer coefficient U, surface area A, and temperature gradient ΔT:
Ice cream 'drawn' from the freezer contains 30–100% overrun. Cryogenic hardening:
Mechanical tunnels risk cup deformation due to long exposure. Cryogenic freezing:
Cryogenic hardening in ~15 min allows inline integration, while mechanical tunnels require 60–90 min residence and large infrastructure. Benefits:
Cryogenic systems consume LN₂, with energy externalized. Mechanical systems rely on electricity for compressors and fans. Cost-efficiency depends on volume and supply chain context.
Cryogenic systems need LN₂ infrastructure and packaging must be suitable for rapid freezing. However, they are ideal for high-quality, flexible production scenarios.
Cryogenic freezing at -90°C offers substantial thermal and quality advantages for premium pint ice cream. With faster freezing, better texture retention, and integration into modern lines, it provides a high-performance alternative to conventional mechanical tunnels.
In the processing of ready-to-eat (RTE) meals, freezing is not just a preservation method—it's a critical determinant of texture, safety, and post-thaw consumer experience.
This article presents a scientific comparison between cryogenic and mechanical freezing systems, focusing on heat transfer mechanics, product integrity, hygienic requirements, and spatial efficiency. Each chapter is grounded in empirical findings and food engineering principles, with minimal commercial language.
The efficacy of freezing depends on Newtonian heat transfer dynamics:
Where ΔT is the temperature gradient between product core (~+5°C) and cooling medium (cryogenic gas or refrigerated air). Cryogenic systems offer ΔT ≈ 100°C; mechanical systems offer ΔT ≈ 35-40°C.
Cryogenic hardening in ~15 min allows inline integration, while mechanical tunnels require 60–90 min residence and large infrastructure. Benefits:
Lasagna slice (300g): Cryo = 9 min, Mech = 38 min
Rice + sauce tray (250g): Cryo = 7 min, Mech = 32 min
Mac & cheese (200g): Cryo = 6 min, Mech = 28 min
Chicken curry + rice (350g): Cryo = 10 min, Mech = 42 min
Couscous + vegetables (250g): Cryo = 8 min, Mech = 30 min
Average freezing time reduction: ~76.5%
This sharper thermal gradient ensures:
The microstructure of complex meals—especially those combining protein, starch, and emulsified fats—is highly sensitive to freezing dynamics.
The microstructure of complex meals—especially those combining protein, starch, and emulsified fats—is highly sensitive to freezing dynamics.
Ready meal lines process cooked, often high-risk foods. Cleaning protocols are stringent.
Smooth internal walls, sloped drainage, and top-lifting access improve cleanability and reduce downtime between shifts.
Surface dehydration occurs mainly in the -1°C to -5°C plateau. Longer time in this zone increases sublimation.
Consequences:
Surface dehydration occurs mainly in the -1°C to -5°C plateau. Longer time in this zone increases sublimation.
A 76.5% reduction in freezing time translates into shorter conveyors or spirals. Without bulky fans or evaporators, cryogenic systems:
Meals with thermal heterogeneity—such as rice + curry or pasta + sauce—freeze unevenly in traditional systems.
Cryogenic gas flow ensures:
Mechanical freezers remain widespread in bulk commodity processing. However, for ready meals that require fine control of texture, moisture, and reconstitution quality, cryogenic systems offer scientifically validated advantages.
Faster freezing, better hygiene, and higher food integrity make them a preferred choice for demanding food engineering environments.
Campylobacter jejuni is a leading cause of foodborne illness worldwide, with poultry meat identified as a primary vector. Traditional mitigation strategies, including chemical washes and thermal treatments, often fall short in effectively reducing surface contamination without compromising product quality. Recent advancements in cryogenic technology present a promising alternative, leveraging ultra-low temperatures to achieve significant bacterial reductions on poultry carcasses.
Campylobacter jejuni is a leading cause of foodborne illness worldwide, with poultry meat identified as a primary vector. Traditional mitigation strategies, including chemical washes and thermal treatments, often fall short in effectively reducing surface contamination without compromising product quality. Recent advancements in cryogenic technology present a promising alternative, leveraging ultra-low temperatures to achieve significant bacterial reductions on poultry carcasses.
The application of cryogenic temperatures, particularly rapid surface freezing to –80°C or lower, induces lethal stress on Campylobacter cells. This rapid freezing leads to the formation of intracellular ice crystals, disrupting cellular structures and metabolic functions, ultimately resulting in cell death. The efficacy of this method hinges on the rapidity of temperature drop and the extent of cold exposure, ensuring superficial yet effective bacterial inactivation without deep tissue freezing.
A study conducted by the University of Bristol, investigated the impact of rapid surface freezing on Campylobacter levels in poultry. The research demonstrated that exposing poultry carcasses to super-chilled air at temperatures around –80°C for short durations (approximately 20 to 55 seconds) resulted in significant reductions in Campylobacter counts. This rapid chilling process effectively reduced the number of viable microorganisms on the surface of the carcasses without compromising meat quality.
In response to the need for effective Campylobacter mitigation, Dohmeyer has developed a cryogenic tunnel system tailored for poultry processing lines. This system integrates seamlessly into existing processing workflows, wherein eviscerated and de-feathered chicken carcasses, suspended on overhead conveyors, pass through a tunnel where liquid nitrogen or carbon dioxide is applied. The design ensures rapid surface freezing to target temperatures -80°C to -120C within 30 seconds, effectively reducing Campylobacter contamination on the skin surface.
The implementation of cryogenic surface freezing presents a viable strategy for poultry processors aiming to enhance food safety standards. By achieving significant reductions in Campylobacter contamination, this intervention can contribute to decreased incidence of foodborne illnesses associated with poultry consumption. Moreover, the non-invasive nature of the treatment preserves the sensory and nutritional qualities of the meat, aligning with consumer expectations.
As regulatory agencies and industry stakeholders continue to prioritize food safety, the adoption of cryogenic technologies like Dohmeyer's tunnel system may become integral to processing protocols. Ongoing research and field validations will further elucidate the long-term benefits and operational efficiencies afforded by this innovative approach.
In the production of formed food products such as hamburger patties, chicken nuggets, or plant-based alternatives, achieving a consistent mixture is critical. These blends—typically made from minced meat or alternative proteins, combined with seasonings and binders—must reach a precise viscosity to ensure smooth processing through forming machines. But natural ingredients vary: fat content, water retention, and structure can change from batch to batch, impacting product consistency and leading to shape irregularities or production inefficiencies.
In the production of formed food products such as hamburger patties, chicken nuggets, or plant-based alternatives, achieving a consistent mixture is critical. These blends—typically made from minced meat or alternative proteins, combined with seasonings and binders—must reach a precise viscosity to ensure smooth processing through forming machines. But natural ingredients vary: fat content, water retention, and structure can change from batch to batch, impacting product consistency and leading to shape irregularities or production inefficiencies.
To address this, Dohmeyer has developed a cryogenic injection system that retrofits directly onto existing industrial blenders (GEA, , Seidelmann, FPEC, N&N,...) The system consists of bottom-mounted injection nozzles capable of delivering either liquid nitrogen (LN₂) or liquid carbon dioxide (LCO₂) during the blending process. This allows processors to stabilize the temperature and control the viscosity of the mix in real time—regardless of ingredient variation.
The innovation lies in the versatility of the nozzle: a single design that withstands both the ultra-low temperatures of liquid nitrogen (–196°C) and the high working pressures of liquid CO₂ (400psi /28bar). This means processors can freely switch between cryogens based on availability, cost, or gas supplier—without hardware changes.
During operation, the cryogen is injected precisely as the mixture is blended. Sensors monitor temperature and adjust dosing to maintain optimal conditions, typically just below the freezing point. At this stage, the paste becomes firm but pliable—ideal for forming with maximum yield.
The result: a repeatable, standardized process that ensures every batch flows, forms, and performs exactly the same—day after day.
A controlled blast of liquid nitrogen or CO₂ removes heat in seconds, dropping core temperature with minimal dehydration. Perfect as an intermediate step before slicing, packing or glazing.
A controlled blast of liquid nitrogen or CO₂ removes heat in seconds, dropping core temperature with minimal dehydration. Perfect as an intermediate step before slicing, packing or glazing.
Slicing is one of the final and most quality-sensitive steps in the production of processed meats and deli-style foods. Whether dealing with large logs of cooked ham, salami, mortadella, bacon, pâté, or even plant-based analogs, manufacturers face pressure to deliver uniform slices at high speeds without compromising appearance, weight, or hygiene.
Slicing is one of the final and most quality-sensitive steps in the production of processed meats and deli-style foods. Whether dealing with large logs of cooked ham, salami, mortadella, bacon, pâté, or even plant-based analogs, manufacturers face pressure to deliver uniform slices at high speeds without compromising appearance, weight, or hygiene.
When the product isn’t firm enough, slicing can deform the shape, create crumbs or residue, and produce slices of uneven thickness—leading to yield loss and visual downgrades.
To overcome this, processors are increasingly relying on cryogenic pre-chilling—a technology that briefly exposes the product to extremely cold temperatures using liquid nitrogen (–196°C) or liquid CO₂ (–78°C) to stabilize its structure just before slicing. Unlike standard chilling, which cools slowly and unevenly, cryogenic crust freezing is fast, surface-controlled, and energy-efficient.
Meat logs and deli blocks stored at standard refrigeration temperatures (0°C to +4°C) may be microbiologically safe, but they’re not always firm enough to handle the mechanical stress of high-speed slicing equipment. Products like salami, cooked ham, chicken roulade, or even emulsified plant proteins are susceptible to smearing, bending, and edge fraying.
Especially with modern ultrasonic and guillotine slicers that work at speeds exceeding 1000 cuts per minute, even small deformations can result in downtime, misaligned stacks, or excessive waste.
Cryogenic pre-chilling works by gently lowering the product’s surface temperature to between –2°C and –10°C, just before it enters the slicer. At these temperatures, most high-protein products become firmer and more rigid without freezing solid. This temporary firmness is enough to stabilize the product during slicing, improving clean cut quality and reducing friction.
The process typically takes place in a vertical tunnel or a cabinet freezer system where liquid nitrogen or CO₂ is sprayed onto the product. The rapid temperature drop happens within seconds to a few minutes, depending on product size and mass.
Once slicing is complete, the product returns to ambient chilled conditions with no lasting impact on taste, texture, or shelf life.
Cryogenic pre-chilling works by gently lowering the product’s surface temperature to between –2°C and –10°C, just before it enters the slicer. At these temperatures, most high-protein products become firmer and more rigid without freezing solid. This temporary firmness is enough to stabilize the product during slicing, improving clean cut quality and reducing friction.
The process typically takes place in a vertical tunnel or a cabinet freezer system where liquid nitrogen or CO₂ is sprayed onto the product. The rapid temperature drop happens within seconds to a few minutes, depending on product size and mass.
Once slicing is complete, the product returns to ambient chilled conditions with no lasting impact on taste, texture, or shelf life.
Studies and industrial case trials have demonstrated several key benefits of cryogenic pre-chilling:
In one European meat facility processing cooked ham, cryogenic crust freezing before slicing reduced giveaway by 12% and increased usable yield by over 8%—a significant efficiency gain at industrial scale.
Cryogenic stabilization is ideal for:
The method works especially well for logs, blocks, or loaves where shape and surface stability are key to slicing performance.
One elegant and efficient solution is cryogenic pelletizing. This technique involves forming droplets of the liquid enzyme or bacterial slurry and instantly freezing them in liquid nitrogen or under a stream of cryogenic gas. The droplets solidify into free-flowing, uniform pellets—each carrying active biological material, locked into a stable frozen state.
This approach is particularly suited for enzymes and live cultures like Lactobacillus and Bifidobacterium species used in yoghurt, cheese, kimchi, and probiotic capsules. By converting liquid cultures into cryo-pellets, manufacturers gain superior shelf life, dosing control, and ease of use—all without compromising the bioactivity of the ingredients.
Cryo-grinding is a precision grinding process in which materials are cooled to sub-zero temperatures before or during mechanical milling. While conventional grinding processes are widely used in food and industrial sectors, they often face limitations due to frictional heat.
Cryo-grinding is a precision grinding process in which materials are cooled to sub-zero temperatures before or during mechanical milling. While conventional grinding processes are widely used in food and industrial sectors, they often face limitations due to frictional heat.
This localized heat buildup can lead to volatile loss, smearing, oxidation, or even combustion of certain products. Cryo-grinding, using cryogenic nitrogen (–196°C) or offers an effective and proven solution.
One of the most common applications of cryo-grinding is in the food industry—especially for spices, herbs, and other aromatic compounds. Black pepper, nutmeg, cinnamon, turmeric, and even coffee beans are rich in volatile essential oils responsible for their distinct aroma and flavor. However, during standard milling operations, the mechanical impact of grinding raises the local surface temperature sharply, often exceeding 60–90°C. This thermal spike causes essential oils to vaporize, leading to significant loss in flavor and aroma.
Studies have shown that spice grinding at ambient temperatures can result in aroma loss of up to 40% due to volatilization of compounds such as eugenol, piperine, and limonene. Cryo-grinding, by pre-cooling the kernels (e.g. black peppercorns) to temperatures around –100°C, prevents this loss. The stored cold energy buffers against the heat produced during grinding, maintaining the product below its volatilization point. As a result, the essential oils remain intact and are delivered to the final consumer, preserving freshness, flavor intensity, and shelf life.
Another key domain of cryo-grinding is in the processing of heat-sensitive or thermoplastic materials. Vulcanized rubber, thermoset plastics, sulfur, waxes, and even pharmaceuticals can pose challenges in traditional mills. Under high shear and impact, these materials tend to soften, melt, or smear, causing build-up inside the mill and loss of particle uniformity. In worse cases, fine powders like sulfur can ignite, presenting a serious explosion hazard.
By cooling such materials to below their glass transition temperature—typically between –60°C and –110°C—they become brittle and fracture cleanly under impact. For example, micronizing rubber at –90°C allows production of ultra-fine powders without sticking. Sulfur, which poses combustion risks when milled in air, remains stable and non-reactive when pre-frozen and milled in a cryogenic, oxygen-free atmosphere.
At the core of modern cryo-grinding systems lies the cryogenic screw feeder—an innovation developed by Dohmeyer. This unit provides precise and continuous dosing of pre-cooled material into the mill. The feeder is vacuum-insulated and equipped with integrated cryogen injection ports, where liquid nitrogen is sprayed directly onto the product. Material enters via a rotary valve and is transported along the screw while being chilled to the desired temperature, typically between –60°C and –110°C.
Once the material is thermally stabilized, it exits the screw and feeds into the grinder’s hopper. This controlled feed prevents surges, maintains temperature uniformity, and ensures continuous, reproducible grinding performance.
In addition to temperature control, cryo-grinding introduces a significant safety benefit: an inert atmosphere. The vaporized nitrogen or carbon dioxide displaces oxygen inside the grinder, significantly reducing the risk of dust explosions—particularly important for combustible powders like flour, sulfur, or certain polymers. This inert environment also minimizes oxidation, which is critical for products like turmeric or green tea that are highly sensitive to oxygen exposure.
The combination of physical cooling and oxygen displacement gives cryo-grinding a unique double advantage: preserving product quality while also preventing ignition and degradation.
Cryo-grinding is not merely a technological upgrade—it is a necessity in industries where product quality, safety, and performance cannot be compromised. Whether the goal is to preserve delicate aromas in spices or to process industrial materials safely and cleanly, cryogenic milling has been shown to significantly outperform ambient grinding.
Dohmeyer’s cryogenic screw feeder systems have been integrated globally into spice mills, chemical plants, and recycling lines. Their ability to precisely chill, dose, and inert grinding processes has made them essential equipment for producers seeking consistency, safety, and high-quality output.
In a time when customers demand fresher food, cleaner processes, and safer operations, cryo-grinding offers a cold, but decisive, advantage.
Cryo-coating is an advanced food technology developed and refined by Dohmeyer, enabling the precise and uniform application of sauces or seasonings to frozen food ingredients. It combines deep cryogenic freezing with a controlled layering process to deliver coated products with high visual and sensory appeal, while maintaining structural integrity and consistency.
Cryo-coating is an advanced food technology developed and refined by Dohmeyer, enabling the precise and uniform application of sauces or seasonings to frozen food ingredients. It combines deep cryogenic freezing with a controlled layering process to deliver coated products with high visual and sensory appeal, while maintaining structural integrity and consistency.
The process begins by cryogenically freezing the core product—vegetables, meat, pasta, or rice—to approximately –55°C. At this temperature, the food is not just frozen; it is loaded with cold energy, meaning the surface has strong thermal inertia. This ultra-low temperature is key, because when a liquid seasoning or sauce is sprayed onto the surface, it immediately freezes upon contact, forming a thin, even layer that adheres tightly without dripping.
What makes cryo-coating unique is its layering method. After the first spray of seasoning is frozen onto the product, the batch is cryogenically chilled again to return the surface to –55°C. A second layer is then applied and immediately frozen, followed by a third. This way we can adhere 9x the original starting weight. Each cycle builds a thicker shell of frozen sauce around the core. This stepwise approach allows incredible precision: producers can choose to apply as little as 10% coating (10 kg of sauce per 100 kg of product), or up to 900% (900 kg of sauce per 100 kg of product).
This method is particularly effective for producing individually quick frozen (IQF) ready-meal components, such as rice meals, mixed vegetable dishes, vol-au-vent chicken or beef Stroganoff style. The only thing limit is your imagination: penne arabiata, pasta genovese with pesto, or corn soup.
The coating locks in flavor, ensures even distribution of ingredients during reheating, and reduces the need for artificial binders or additives.
Beyond the flavor, cryo-coating has major technical benefits. Since each coating layer is immediately crystallized, the process avoids clumping, dripping, or damage to delicate ingredients. Breakage and dust are minimized, and the result is a clean, fully enrobed product and perfect IQF product.
Speed is another hallmark of Dohmeyer’s cryo-coating systems. A 100% coating can be achieved in just 23 minutes, while a 700% coating can be completed in under 45 minutes—remarkably fast for the food industry standard. The technology has been successfully deployed across global production lines in the vegetable, meat, and ready-meal sectors.
In short, cryo-coating offers a scalable, efficient way to bind sauce to solids using only cold. With its roots in cryogenics and its focus on taste, texture, and precision, Dohmeyer’s cryo-coating is not just a process—it’s a recipe for next-generation food innovation.
Dohmeyer has developed several systems tailored for industrial cryo-fracturing, offering efficient, scalable solutions across a wide range of recycling challenges. Each of these technologies is based on precision control of cryogenic flow, uniform cooling, and seamless integration with existing mechanical processes.
Dohmeyer has developed several systems tailored for industrial cryo-fracturing, offering efficient, scalable solutions across a wide range of recycling challenges. Each of these technologies is based on precision control of cryogenic flow, uniform cooling, and seamless integration with existing mechanical processes.
Used tires are composed of rubber reinforced with steel wire. They’re shredded into thumb-sized chunks and cooled to around –90°C in a machine called the CryoRoll. At this temperature, the rubber becomes glass-hard, while the embedded steel remains flexible. After cooling, the frozen tire pieces are fed into a hammer mill, which breaks apart the brittle rubber, liberating the steel. The result: a clean separation into fine rubber powder and coiled metal wire, ready for reuse.
Residual paint in discarded metal cans makes recycling difficult. By cryogenically cooling these cans to around –100°C, the paint solidifies and becomes fragile. The can is then crushed or fractured mechanically. The paint breaks off in flakes, while the metal structure remains intact. This clean separation allows both components—metal and paint—to be recovered and recycled independently.
Copper wires, often coated in PVC or Teflon insulation, are difficult to process through traditional means. Using cryo-fracturing, wires are immersed in liquid nitrogen or exposed to cryogenic air, cooling them to as low as –196°C (for Teflon). After freezing, the wire is flexed or passed through rollers. The plastic insulation cracks and disintegrates, while the copper inside stays flexible and intact. This process enables near-complete recovery of clean copper and reduces manual labor.
Some applications don’t involve composite separation but benefit from cryo-fracturing to produce ultrafine powders. Vulcanized rubber granules (buffings) from recycled tires are cooled to –100°C and then passed through high-speed mills. Because the rubber is pre-cooled, it absorbs the mechanical heat generated during milling without softening, enabling micron-level size reduction. The result is a free-flowing, reactivatable rubber powder used in new tires or industrial components.
Certain plastics become brittle at low temperatures and can be cryo-shredded into clean, consistent flakes. For complex polymer waste streams or contaminated plastics, cryogenic embrittlement allows for rapid size reduction without the smearing or clogging typical in warm shredders. The flakes can be sorted and remelted more easily, improving downstream recycling yields.
One of the most promising—and necessary—applications of cryo-fracturing is battery recycling. Batteries, whether from laptops, electric vehicles, or household electronics, contain metals, plastics, and black mass (a valuable mix of lithium, cobalt, and other fine particles). But they also pose a major risk: when exposed to air or physical damage, lithium-ion cells can undergo thermal runaway—essentially catching fire or exploding.
This auto-combustion is triggered by internal reactions between the electrolyte, air, and temperature rise due to mechanical stress. Cryo-fracturing provides a safe and controlled way to deactivate the battery before disassembly. Research and industrial experience have shown that cooling batteries below –80°C effectively eliminates all residual charge and electrochemical activity. At these temperatures, even damaged cells become inert.
Once inert, the frozen batteries can be crushed or opened safely. Plastics and metals can be separated through mechanical means, while the black mass can be collected with minimal risk of ignition. Dohmeyer has developed systems specifically for this application, where batteries are submerged in cryogenic chambers and automatically discharged before entering crushing and sorting lines. This ensures safety and recovery in one streamlined process.
The safe disposal and recycling of explosive ordnance, including unexploded ordnance (UXO) and obsolete military-grade munitions, remains a significant challenge for defense and environmental agencies worldwide. As conflicts end and stockpiles accumulate, safe and environmentally sound demilitarization becomes increasingly urgent. Cryogenic treatment—using extremely low temperatures to alter the physical properties of explosives—has emerged as a highly effective alternative to traditional disposal methods such as open detonation or deep-sea dumping.
The safe disposal and recycling of explosive ordnance, including unexploded ordnance (UXO) and obsolete military-grade munitions, remains a significant challenge for defense and environmental agencies worldwide. As conflicts end and stockpiles accumulate, safe and environmentally sound demilitarization becomes increasingly urgent. Cryogenic treatment—using extremely low temperatures to alter the physical properties of explosives—has emerged as a highly effective alternative to traditional disposal methods such as open detonation or deep-sea dumping.
Cryogenics involves the application of ultra-low temperatures (typically using liquid nitrogen at –196 °C) to materials, causing dramatic changes in their mechanical properties. For explosives and munitions, this includes loss of elasticity, increased brittleness, and the deactivation of reactive compounds by solidification. These effects make cryogenics uniquely suited to disassembling sensitive explosive devices in a controlled, safe, and environmentally friendly way.
In land-based EOD operations, where large quantities of landmines, shells, cluster munitions, or grenades must be neutralized, cryogenic treatment allows ordnance to be cooled to the point where both the explosive filler and structural materials can be mechanically broken down without triggering detonation. This enables the safe recovery of components such as metal casings, electronic firing systems, and sometimes even stabilizers or propellants, all of which can be recycled.
Unlike open burning or detonation—which inherently carry risks of uncontrolled explosions, shrapnel projection, or incomplete destruction—cryogenic demilitarization immobilizes the explosive material. When cooled far below its activation temperature, most common military explosives (e.g., TNT, RDX, PETN) become brittle or inert, allowing for mechanical separation and cutting without triggering decomposition reactions. This makes cryogenics ideal for treating sensitive or degraded ordnance, including those with unstable aging components.
Open detonation releases toxic byproducts such as nitrogen oxides, carbon monoxide, perchlorates, heavy metals, and dioxins, contributing to air pollution and long-term soil contamination. Similarly, underwater dumping, once a common practice, causes lasting harm to marine ecosystems and is now widely restricted under international law (e.g., the London Convention).
Cryogenic methods, by contrast, produce no emissions, no shockwaves, and no chemical residue. They are fully compliant with ISO 14001 environmental standards and can be integrated into closed-loop recycling systems that collect and reuse nitrogen gas, making them one of the cleanest demilitarization technologies available.
Traditional disposal destroys both the explosive and the casing, wasting valuable metals and polymers. Cryogenic processing allows for material separation. Once rendered brittle, the munition’s shell, fuse, and fill can be broken apart and sent to appropriate downstream recycling processes—reducing waste and offering economic recovery of strategic materials like aluminum, copper, and specialty steels.
Cryogenic treatment can be scaled for use in mobile field units or fixed installations. In both cases, thermal control is precise and repeatable, reducing human error. Automation and robotic handling of frozen ordnance further enhance operator safety and increase throughput for large-scale clearance missions.
Cryogenics is not a universal solution. It is most effective when ordnance is intact and accessible. Improvised explosive devices (IEDs), chemical weapons, or deeply buried munitions may not be candidates for cryogenic recycling. However, for large-volume, conventional military stockpiles or UXO clearance in post-conflict zones, the advantages in safety and environmental protection are substantial.
As the global demand for responsible demilitarization grows, cryogenic technologies offer a compelling solution. They allow EOD professionals to disarm and dismantle hazardous munitions without detonating them, protect the environment, and enable the recovery of valuable materials. Compared to incineration or detonation, cryogenic recycling is cleaner, safer, and more resource-efficient—making it a future-proof alternative in both military and humanitarian demining operations.
Everyone knows the disappointment of biting into an ice cream cone, only to find the bottom soggy. In popular impulse ice creams like the Cornetto, this happens because moisture from the ice cream gradually softens the sugar cone. To prevent this, manufacturers spray a thin layer of chocolate-flavoured fat glaze inside the cone before adding the ice cream. This glaze acts as a moisture barrier.
Everyone knows the disappointment of biting into an ice cream cone, only to find the bottom soggy. In popular impulse ice creams like the Cornetto, this happens because moisture from the ice cream gradually softens the sugar cone. To prevent this, manufacturers spray a thin layer of chocolate-flavoured fat glaze inside the cone before adding the ice cream. This glaze acts as a moisture barrier.
However, there’s a catch. The glaze is applied in liquid form at about 40°C, and it takes time to crystallise. If the ice cream is added too soon, it scrapes away the still-soft glaze, making the protection ineffective. As a result, the cone absorbs moisture, and its crunch disappears long before the ice cream’s shelf life ends.
Dohmeyer has solved this with a breakthrough in cryogenic technology. Their new machine freezes the glaze instantly—within just 0.3 seconds after spraying. This ultra-fast crystallisation locks the fat layer in place before the ice cream is added, ensuring it stays intact.
The result? A perfectly crisp cone, even after months in the freezer. Shelf life has been shown to improve from an average of 6 months to 18 months. It’s a small technical fix with a big impact on taste and quality—because nobody likes a soggy cone.
An extreme temperature gradient freezes from the outside-in, minimising ice-crystal growth and drip loss. Texture, flavour and nutrients remain virtually unchanged.
An extreme temperature gradient freezes from the outside-in, minimising ice-crystal growth and drip loss. Texture, flavour and nutrients remain virtually unchanged.
IQF, or Individually Quick Frozen, is a method of freezing food items one by one, rather than in bulk. The principle is simple: each shrimp, each broccoli floret, each piece of pasta or diced meat should come out of the freezer as an individual, free-flowing unit. While it may sound straightforward, in practice, achieving true IQF quality is technically demanding.
IQF, or Individually Quick Frozen, is a method of freezing food items one by one, rather than in bulk. The principle is simple: each shrimp, each broccoli floret, each piece of pasta or diced meat should come out of the freezer as an individual, free-flowing unit. While it may sound straightforward, in practice, achieving true IQF quality is technically demanding.
The reason lies in the physics of water. Most food items contain between 60% and 90% water. When water freezes, it expands—by approximately 9%—as it turns to ice. That expansion can cause pieces of food, even if laid separately on a belt, to touch and fuse during freezing. Once frozen together, these bonds are rock-solid and nearly impossible to break without damaging the product.
It’s not just about the manpower involved : even carefully placed, manually sorted products can stick together during freezing. That’s why Dohmeyer has developed a range of equipment that actively prevents sticking during the freezing process, rather than trying to solve it after the fact.
The first innovation is the Three-Deck Freezer (also known as the 3-Tier Freezer). This tunnel freezer uses three conveyor belts stacked vertically. Products enter on the top belt and are partially frozen before dropping onto the second belt. The drop naturally breaks any weak bonds that might have started forming. The second belt runs about 15% faster, helping spread and separate the pieces further. The same process repeats from the second to the third belt. By the time the product exits fully frozen, the separation is guaranteed. This design is ideal for small meat cuts, fish portions, or pizza toppings—not for large, flat products like patties or filet.
For higher volumes and space efficiency, Dohmeyer also offers the Multi-Belt Freezer, featuring 5, 7, or even 9 belts stacked within a walk-in housing. This system operates on the same principle as the Three-Deck Freezer but offers greater capacity in a more compact footprint. The product falls from one belt to the next in a controlled way, continuously separating and freezing belt after belt. It’s especially suitable for processors with limited floor space and high-throughput requirements.
When processing sticky or delicate products that tend to crumble—like vegan meat analogs or ground beef —the Cryoroll offers a completely different approach. This cylindrical, rotating tunnel gently tumbles product as it moves along a slight incline. Internally, fins lift and drop the product continuously, ensuring movement and separation. Liquid nitrogen or CO₂ is injected directly into the drum, freezing the product while it’s in motion. Because the Cryroll is a sealed system, no product or fines are lost, making it ideal for high-value materials or fine particulates like rice, ground meat, or plant-based mixes.
A close cousin of the Cryroll, the Cryogenic Tumbler operates on the same principle but in batch mode. The drum is filled, closed, and then tumbled while cryogen is introduced. It’s a highly controlled environment, guaranteeing zero product loss. While it shares the advantages of the Cryroll in terms of handling fragile or particulate-heavy ingredients, its main difference is its batch nature
All these systems share one objective: delivering perfectly frozen, non-sticking, individual pieces—no matter the input format. Whether your product comes in clumps, shreds, or loose flow, Dohmeyer’s cryogenic technology ensures separation throughout the freezing process, not just at the end. And unlike mechanical post-freezing separation, which risks damaging the product, Dohmeyer systems preserve the structure, appearance, and integrity of every piece.
From vegetables and fish to alternative proteins and meat, IQF is the gold standard for product quality and consumer convenience. With their deep expertise and range of tailored solutions, Dohmeyer stands as one of the most advanced developers of IQF technology worldwide.
In the seafood industry, preserving quality and extending shelf life are critical factors from catch to consumer. One of the most effective techniques used worldwide is the application of a protective layer of water ice, also known as glazing, around fish or seafood. This ice coating protects the product from dehydration, oxidation, and freezer burn during long-term frozen storage and distribution. The most precise and effective method to apply this layer is through the use of cryogenic freezing technology.
In the seafood industry, preserving quality and extending shelf life are critical factors from catch to consumer. One of the most effective techniques used worldwide is the application of a protective layer of water ice, also known as glazing, around fish or seafood. This ice coating protects the product from dehydration, oxidation, and freezer burn during long-term frozen storage and distribution. The most precise and effective method to apply this layer is through the use of cryogenic freezing technology.
The process begins by lowering the surface temperature of the seafood well below -18 °C using cryogenics—typically with liquid nitrogen (LN₂) or carbon dioxide (CO₂). Unlike conventional mechanical freezers, cryogenic systems can reduce the surface temperature rapidly and uniformly to levels as low as -50 °C or below in just seconds.
Once the seafood reaches this ultra-cold state, it is briefly immersed in chilled water or passed through a fine misting tunnel. Upon contact, the cold surface causes an immediate phase change in the water: a thin layer instantly freezes and adheres tightly to the product. This method can achieve an ice pickup of 10–15% depending on the surface geometry, texture, and moisture affinity of the product. Smooth, curved fish fillets will glaze slightly less than rougher or angular products like shrimp or shellfish, but high consistency can still be achieved.
Conventional freezing methods often result in uneven temperature distribution, leading to inconsistent glazing results. Cryogenics, on the other hand, ensures rapid and uniform surface cooling, which is essential for forming a clean, well-adhered ice layer. Additionally, cryogenic systems are flexible, energy-efficient for batch processes, and require less floor space than traditional tunnel or spiral freezers.
In summary, cryogenic glazing offers a precise, clean, and efficient solution for seafood producers aiming to protect product quality and meet international standards. Whether for high-end fillets, shrimp, or whole fish, this technology delivers both commercial and food safety advantages, making it a smart investment for modern seafood processing operations.
Cryogenic treatment, often referred to as deep cryogenic treatment (DCT), is a metallurgical process that involves cooling metals to extremely low temperatures, typically around –180°C, to enhance their mechanical properties. This process has garnered significant attention in industries such as aerospace, automotive, and tooling, where material performance is critical.
Cryogenic treatment, often referred to as deep cryogenic treatment (DCT), is a metallurgical process that involves cooling metals to extremely low temperatures, typically around –180°C, to enhance their mechanical properties. This process has garnered significant attention in industries such as aerospace, automotive, and tooling, where material performance is critical.
One of the primary objectives of cryogenic treatment is the transformation of retained austenite into martensite. Retained austenite is a softer phase that can compromise the hardness and dimensional stability of steel. By subjecting steel to cryogenic temperatures, the retained austenite transforms into martensite, a harder and more stable phase, thereby improving the material’s overall performance .
Additionally, cryogenic treatment promotes the precipitation of fine carbides within the steel matrix. These carbides enhance wear resistance and contribute to the material’s hardness. The uniform distribution of these carbides ensures consistent performance across the treated component .
Empirical studies have demonstrated that cryogenic treatment can lead to significant improvements in mechanical properties. For instance, research on AISI 420 stainless steel revealed that cryogenic treatment increased hardness and impact toughness. The treated samples exhibited a more refined microstructure with uniformly distributed carbides, leading to enhanced wear resistance .
In another study focusing on X17CrNi16-2 martensitic stainless steel, deep cryogenic treatment resulted in increased hardness, tensile strength, and wear resistance. The transformation of retained austenite to martensite and the precipitation of fine carbides were identified as the primary mechanisms behind these improvements .
The aerospace industry has been at the forefront of adopting cryogenic treatment due to its stringent material performance requirements. Components such as landing gear, turbine blades, and structural elements benefit from the enhanced fatigue life and dimensional stability provided by cryogenic treatment. Companies like Boeing and Airbus have incorporated cryogenic treatment into their manufacturing processes to meet these demands .
Similarly, the automotive industry utilizes cryogenic treatment for components like gears, crankshafts, and brake rotors. The improved wear resistance and reduced residual stresses contribute to longer service life and reduced maintenance costs.
A typical cryogenic treatment cycle involves a controlled cooling phase, where the component is gradually cooled to the target temperature (around –180°C) to prevent thermal shock. The component is then held at this temperature for a specified duration, often ranging from 12 to 36 hours, to ensure complete transformation of retained austenite and carbide precipitation. Following the cryogenic hold, the component is slowly returned to room temperature and may undergo tempering to relieve any induced stresses and stabilize the microstructure .
It’s essential to note that the effectiveness of cryogenic treatment depends on the material’s composition and prior heat treatment. Not all steels respond equally to cryogenic treatment, and the process parameters must be tailored to the specific material and desired properties.
Cryogenic treatment is a scientifically validated process that enhances the mechanical properties of metals through microstructural transformations. By converting retained austenite to martensite and promoting fine carbide precipitation, the process improves hardness, wear resistance, and dimensional stability. Its adoption in critical industries underscores its value in producing high-performance components. As research continues to refine the understanding of cryogenic treatment mechanisms, its applications are expected to expand further across various sectors.
In the world of cryogenic food processing, coating mixers and coating tumblers represent two specialized technologies designed for different purposes. While they both apply sauces, oils, or seasonings to food substrates using cryogenic cooling, their mechanisms and capabilities differ significantly—especially in terms of batch size, coating volume, and movement intensity.
In the world of cryogenic food processing, coating mixers and coating tumblers represent two specialized technologies designed for different purposes. While they both apply sauces, oils, or seasonings to food substrates using cryogenic cooling, their mechanisms and capabilities differ significantly—especially in terms of batch size, coating volume, and movement intensity.
Cryogenic coating tumblers operate as batch systems that gently rotate the product while layers of sauce or seasoning are applied. Thanks to their low-shear movement, they are ideal for building up high coating ratios—ranging from 10% to as much as 700% of the product weight. A typical example would be vegetables, where up to several times the product’s weight in sauce is applied gradually over multiple steps.
In contrast, cryogenic coating mixers are designed for low to moderate coating volumes, typically between 2% and 15% of the product weight. The mixing action is much more vigorous, driven by paddles. This higher agitation ensures even distribution of sauce or seasoning but also limits the amount that can be applied—larger quantities would break off or separate due to mechanical stress. As a result, mixers are used when precise, low-level dosing is required.
Cryogenic mixers excel when applying small amounts of oils, seasonings, or light sauces—typically between 2% and 15% of the base product weight. This makes them ideal for ready-meal components like vegetable mixes, rice dishes, pasta preparations, and lightly seasoned proteins. The high shear of the paddles guarantees uniform coating, even with sticky or viscous ingredients.
By injecting liquid nitrogen (LN₂) or carbon dioxide (CO₂) directly into the mixer, the product remains at a stable low temperature throughout the process. This prevents the formation of lumps, and ensures that heat-sensitive ingredients like fresh vegetables, herbs, or cooked pasta remains perfect IQF.
Light additional cryogenic cooling (up to -26°C) at the end of the mixing can firm up the product, which improves handling, portioning, and downstream packaging. This is especially valuable in automated lines where stickiness or clumping can cause inconsistencies.
Cryogenic mixers are equipped with precision dosing systems for sauces, oils, or flavorings. This allows producers to introduce exact quantities at controlled intervals, ensuring consistency and traceability.
Compared to tumblers, mixers require similar floor space and are well-suited to continuous or semi-continuous production lines. Their short cycle times and ease of cleaning make them an attractive option for high-throughput environments requiring frequent recipe changes.
In summary, while cryogenic coating tumblers are ideal for heavy, multi-step coating applications, cryogenic mixers are the technology of choice when applying light, uniform coatings with precision and speed. Their integration of cooling, mixing, and dosing in a compact system makes them a cornerstone of modern food manufacturing—especially for mixed dishes and delicate products that require just the right touch.
In the fields of biotechnology, pharmaceuticals, and specialized food ingredients, cryogenic pelletizing is gaining rapid traction. The Cryogenic Pelletizer by Dohmeyer is an innovative solution that transforms high-value liquid substances into small, uniform ice pellets (also called pearls or beads). This technology is specifically designed for applications where temperature control, product integrity, and microbial stability are mission-critical.
In the fields of biotechnology, pharmaceuticals, and specialized food ingredients, cryogenic pelletizing is gaining rapid traction. The Cryogenic Pelletizer by Dohmeyer is an innovative solution that transforms high-value liquid substances into small, uniform ice pellets (also called pearls or beads). This technology is specifically designed for applications where temperature control, product integrity, and microbial stability are mission-critical.
The principle is simple in concept, yet highly engineered in execution. A liquid—such as a suspension containing enzymes, lactobacilli, probiotics, viral vectors, or even cells like phospolipids —is dispensed via a precision dosing system into a bath of liquid nitrogen (–196 °C). Upon contact, each droplet instantly freezes into a spherical pellet, reaching a temperature below –40 °C.
Once the pellets have reached this transitional temperature, they are mechanically removed from the nitrogen. Depending on the application, they can then be collected in a sterile container, bulk-packaged, or immediately processed further. The entire process is batch or continuous, fully controlled, and well-suited to industrial-scale production.
In the pharmaceutical field, this technology is used to freeze cell cultures, gene therapy vectors, and cells. For these high-risk applications, Dohmeyer offers a version of the Cryogenic Pelletizer that is fully CIP/SIP-compatible—meaning it can be automatically cleaned and sterilized with steam, enabling aseptic processing environments. The frozen pellets can then be collected in sterile vials or reactors for downstream use.
n enzyme processing, cryogenic pelletizing helps maintain maximum biological activity. The ultra-fast freezing process preserves the tertiary and quaternary structures of enzymes, making it ideal for manufacturers of detergents, biocatalysts, or diagnostic reagents who need reliable performance after thawing.
In food manufacturing, cryogenic pelletizing is used to freeze starter cultures for yogurt, probiotic strains, and food-grade bacteria like Lactobacillus acidophilus. The resulting pellets can be easily dosed, dried, or freeze-dried for inclusion in powders, supplements, or fermented products.
A playful consumer application of the same principle is found in children's ice treats: the well-known Mini Melts (c), Solero Shots®️ or Dip-'n-dot (c) consist of dairy or fruit-based liquids that are frozen into small beads. The format ensures fun textures, consistent portioning, and fast freezing that preserves flavor and quality.
Nitrogen stamping is a clever application of extreme cold, developed by Dohmeyer, to solve a common problem in food processing—sticking. Whether it’s flattening a the fruitlayer under the yoghurt or flattening a box of ice cream, conventional metal stamptools often get messy. That’s where nitrogen stamping comes in.
Nitrogen stamping is a clever application of extreme cold, developed by Dohmeyer, to solve a common problem in food processing—sticking. Whether it’s flattening a the fruitlayer under the yoghurt or flattening a box of ice cream, conventional metal stamptools often get messy. That’s where nitrogen stamping comes in.
The stamp is a special stainless metal plate, soaked in liquid nitrogen until it reaches –196°C. At this temperature, the surface of the stamp becomes much colder than the product’s vitrification point—the point where water or organic material turns glassy and rigid rather than forming ice crystals. When food touches the stamp, it doesn’t smear or stick. Instead, the surface is chilled so rapidly that it becomes non-adhesive for a brief moment.
This effect is partly explained by the Leidenfrost phenomenon: when something very cold (or hot) touches a much warmer surface, a thin vapor layer forms between them. This barrier reduces contact and prevents sticking. In nitrogen stamping, the stamp can hit the food, flatten it, and retract—all in one clean motion. There’s no residue, no mess, and no interruption in production.
The process works especially well with soft, sticky foods like custards, fruit purées, and dairy desserts. Since the food never actually freezes solid or bonds to the stamp, the equipment stays clean, and the results are consistent.
In short, nitrogen stamping turns an age-old problem into a neat, scalable solution—thanks to physics and a bit of liquid nitrogen magic.
Shrink fitting is a time-tested mechanical assembly technique where two components are joined by exploiting the thermal expansion and contraction of materials. The classic example involves cooling one metal part—typically a shaft or bushing—so that it contracts slightly and can be easily inserted into another part, like a housing or ring. As the cooled part returns to ambient temperature, it expands, locking the joint with extraordinary precision and strength.
Shrink fitting is a time-tested mechanical assembly technique where two components are joined by exploiting the thermal expansion and contraction of materials. The classic example involves cooling one metal part—typically a shaft or bushing—so that it contracts slightly and can be easily inserted into another part, like a housing or ring. As the cooled part returns to ambient temperature, it expands, locking the joint with extraordinary precision and strength.
While heat-based shrink fitting is more familiar, the cold-end of the spectrum—cryogenic shrink fitting—is gaining increasing adoption in high-performance engineering fields. It uses liquid nitrogen (LN₂) at –196°C to cool down the inner component, producing consistent contraction without introducing thermal stress or oxidation. Assembled parts fit tighter, last longer, and perform better—especially in applications where failure is not an option.
The process is conceptually simple. A component—usually cylindrical, such as a gear, bearing race, or rotor shaft—is submerged or sprayed with liquid nitrogen in a controlled environment. This reduces the temperature of the metal, causing it to contract. The coefficient of thermal expansion for steel, for instance, is about 12 x 10⁻⁶ per °C. A temperature drop of nearly 200°C can shrink the diameter of a steel shaft by several tenths of a millimeter—enough to slide it smoothly into a tight housing that would otherwise require force fitting.
Once inserted, the part is left to warm up to ambient temperature. As it expands, it creates a high-pressure interference fit, often reaching several tons of retention force without adhesives, pins, or welds.
Unlike heating, cryogenic shrink fitting avoids the risk of scale formation, material warping, or thermal damage. It is a clean, dry, and chemically neutral process. Because LN₂ evaporates completely, it leaves no residue and does not oxidize the surface. This is particularly important for precision-machined components where surface finish and tolerances are critical.
In terms of mechanical performance, studies show that cryogenically shrink-fitted joints offer superior fatigue resistance and improved concentricity over parts assembled by force or press fitting. The uniform contraction ensures symmetrical seating, reducing stress concentrations and micro-slips at the interface.
Cryogenic fitting also enables tighter tolerances. Since the cooling is controlled and repeatable, it allows for precision engineering that is difficult to achieve through hot assembly or press-based methods.
Cryogenic shrink fitting is widely used in aerospace, automotive, defense, and energy sectors. Applications include:
In high-precision mechanical systems—such as gyroscopes, satellite actuators, and electric motors—cryogenic fitting ensures component alignment and balance that cannot tolerate even micron-level offsets.
Cryogenic shrink fitting can be performed in several ways: full immersion in LN₂ baths, spray cooling with atomized nitrogen, or via conduction inside vacuum-insulated chambers. Dohmeyer and other industrial suppliers offer custom-designed shrink fitting stations with temperature control, time sequencing, and automated insertion systems.
Safety is a key element in cryogenic processes. Operators must work in ventilated spaces with appropriate personal protective equipment (PPE). Because nitrogen displaces oxygen, oxygen sensors and alarms are installed in confined areas. However, with proper design, the process is straightforward and reliable.
Precision Without Force
One of the great advantages of cryogenic shrink fitting is that it eliminates the need for force during assembly. There is no risk of damaging finely machined surfaces or inducing internal stresses that might later cause fatigue or cracking. This is especially important for components that will operate under dynamic loads or in high-vibration environments.
Moreover, because the process involves no adhesives, fasteners, or chemical agents, the joint can often be disassembled and reassembled simply by re-cooling and reversing the process—making it both strong and reversible.
Everyone knows the disappointment of biting into an ice cream cone, only to find the sugar cone soggy. In popular impulse ice creams like the Cornetto, this happens because moisture from the ice cream gradually softens the sugar cone. To prevent this, manufacturers spray a thin layer of chocolate-flavoured fat glaze inside the cone before adding the ice cream. This glaze acts as a moisture barrier.
However, there’s a catch. The glaze is applied in liquid form at about 40°C, and it takes time to crystalise. If the ice cream is added too soon, it scrapes away the still-soft glaze, making the protection ineffective. As a result, the cone absorbs moisture, and its crunch disappears long before the ice cream’s shelf life ends.
Dohmeyer has solved this with a breakthrough in cryogenic technology. Dohmeyer equipment freezes the glaze instantly—within just 0.3 seconds after spraying. This ultra-fast crystallisation locks the fat layer in place before the ice cream is added, ensuring it stays intact.
The result? A perfectly crisp cone, even after months in the freezer. Shelf life has been shown to improve from an average of 6 months to 18 months. It’s a small technical fix with a big impact on taste and quality—because nobody likes a soggy cone.
Nitrogen stamping is a clever application of extreme cold, developed by Dohmeyer, to solve a common problem in food processing—sticking. Whether it’s flattening a the fruitlayer under the yoghurt or flattening a box of ice cream, conventional metal stamptools often get messy. That’s where nitrogen stamping comes in.
The stamp is a special stainless metal plate, soaked in liquid nitrogen until it reaches –196°C. At this temperature, the surface of the stamp becomes much colder than the product’s vitrification point—the point where water or organic material turns glassy and rigid rather than forming ice crystals. When food touches the stamp, it doesn’t smear or stick. Instead, the surface is chilled so rapidly that it becomes non-adhesive for a brief moment.
This effect is partly explained by the Leidenfrost phenomenon: when something very cold (or hot) touches a much warmer surface, a thin vapor layer forms between them. This barrier reduces contact and prevents sticking. In nitrogen stamping, the stamp can hit the food, flatten it, and retract—all in one clean motion. There’s no residue, no mess, and no interruption in production.
The process works especially well with soft, sticky foods like custards, fruit purées, and dairy desserts. Since the food never actually freezes solid or bonds to the stamp, the equipment stays clean, and the results are consistent.
In short, nitrogen stamping turns an age-old problem into a neat, scalable solution—thanks to physics and a bit of liquid nitrogen magic.
Cryo-coating is an advanced food technology developed and refined by Dohmeyer, enabling the precise and uniform application of sauces or seasonings to frozen food ingredients.
It combines deep cryogenic freezing with a controlled layering process to deliver coated products with high visual and sensory appeal, while maintaining structural integrity and consistency.
The process begins by cryogenically freezing the core product—vegetables, meat, pasta, or rice—to approximately –55°C. At this temperature, the food is not just frozen; it is loaded with cold energy, meaning the surface has strong thermal inertia. This ultra-low temperature is key, because when a liquid seasoning or sauce is sprayed onto the surface, it immediately freezes upon contact, forming a thin, even layer that adheres tightly without dripping.
What makes cryo-coating unique is its layering method. After the first spray of seasoning is frozen onto the product, the batch is cryogenically chilled again to return the surface to –55°C. A second layer is then applied and immediately frozen, followed by a third. This way we can adhere 9x the original starting weight. Each cycle builds a thicker shell of frozen sauce around the core. This stepwise approach allows incredible precision: producers can choose to apply as little as 10% coating (10 kg of sauce per 100 kg of product), or up to 700% (700 kg of sauce per 100 kg of product).
This method is particularly effective for producing individually quick frozen (IQF) ready-meal components, such as rice meals, mixed vegetable dishes, vol-au-vent chicken or beef Stroganoff style. The only thing limit is your imagination: penne arabiata, pasta genovese with pesto, or corn soup.
In the production of formed food products such as hamburger patties, chicken nuggets, or plant-based alternatives, achieving a consistent mixture is critical. These blends—typically made from minced meat or alternative proteins, combined with seasonings and binders—must reach a precise viscosity to ensure smooth processing through forming machines.
But natural ingredients vary: fat content, water retention, and structure can change from batch to batch, impacting product consistency and leading to shape irregularities or production inefficiencies.
To address this, Dohmeyer has developed a cryogenic injection system that retrofits directly onto existing industrial blenders (GEA, Seidelmann, FPEC, N&N,...) The system consists of bottom-mounted injection nozzles capable of delivering either liquid nitrogen (LN₂) or liquid carbon dioxide (LCO₂) during the blending process. This allows processors to stabilize the temperature and control the viscosity of the mix in real time—regardless of ingredient variation.
The innovation lies in the versatility of the nozzle: a single design that withstands both the ultra-low temperatures of liquid nitrogen (–196°C) and the high working pressures of liquid CO₂ (400psi /28bar). This means processors can freely switch between cryogens based on availability, cost, or gas supplier—without hardware changes.
During operation, the cryogen is injected precisely as the mixture is blended. Sensors monitor temperature and adjust dosing to maintain optimal conditions, typically just below the freezing point. At this stage, the paste becomes firm but pliable—ideal for forming with maximum yield.
The result: a repeatable, standardized process that ensures every batch flows, forms, and performs exactly the same—day after day.
IQF, or Individually Quick Frozen, is a method of freezing food items one by one, rather than in bulk. The principle is simple: each shrimp, each broccoli floret, each piece of pasta or diced meat should come out of the freezer as an individual, free-flowing unit. While it may sound straightforward, in practice, achieving true IQF quality is technically demanding.
The reason lies in the physics of water. Most food items contain between 60% and 90% water. When water freezes, it expands—by approximately 9%—as it turns to ice. That expansion can cause pieces of food, even if laid separately on a belt, to touch and fuse during freezing. Once frozen together, these bonds are rock-solid and nearly impossible to break without damaging the product.
It’s not just about the manpower involved : even carefully placed, manually sorted products can stick together during freezing. That’s why Dohmeyer has developed a range of equipment that actively prevents sticking during the freezing process, rather than trying to solve it after the fact.
The first innovation is the Three-Deck Freezer (also known as the 3-Tier Freezer). This tunnel freezer uses three conveyor belts stacked vertically. Products enter on the top belt and are partially frozen before dropping onto the second belt. The drop naturally breaks any weak bonds that might have started forming. The second belt runs about 15% faster, helping spread and separate the pieces further. The same process repeats from the second to the third belt. By the time the product exits fully frozen, the separation is guaranteed. This design is ideal for small meat cuts, fish portions, or pizza toppings—not for large, flat products like patties or filet.
For higher volumes and space efficiency, Dohmeyer also offers the Multi-Belt Freezer, featuring 5, 7, or even 9 belts stacked within a walk-in housing. This system operates on the same principle as the Three-Deck Freezer but offers greater capacity in a more compact footprint. The product falls from one belt to the next in a controlled way, continuously separating and freezing belt after belt. It’s especially suitable for processors with limited floor space and high-throughput requirements.
When processing sticky or delicate products that tend to crumble—like vegan meat analogs or ground beef —the Cryoroll offers a completely different approach. This cylindrical, rotating tunnel gently tumbles product as it moves along a slight incline. Internally, fins lift and drop the product continuously, ensuring movement and separation. Liquid nitrogen or CO₂ is injected directly into the drum, freezing the product while it’s in motion. Because the CryRoll is a sealed system, no product or fines are lost, making it ideal for high-value materials or fine particulates like rice, ground meat, or plant-based mixes.
A close cousin of the Cryroll, the Cryogenic Tumbler operates on the same principle but in batch mode. The drum is filled, closed, and then tumbled while cryogen is introduced. It’s a highly controlled environment, guaranteeing zero product loss. While it shares the advantages of the Cryroll in terms of handling fragile or particulate-heavy ingredients, its main difference is its batch nature
All these systems share one objective: delivering perfectly frozen, non-sticking, individual pieces—no matter the input format. Whether your product comes in clumps, shreds, or loose flow, Dohmeyer’s cryogenic technology ensures separation throughout the freezing process, not just at the end. And unlike mechanical post-freezing separation, which risks damaging the product, Dohmeyer systems preserve the structure, appearance, and integrity of every piece.
From vegetables and fish to alternative proteins and meat, IQF is the gold standard for product quality and consumer convenience.With their deep expertise and range of tailored solutions, Dohmeyer stands as one of the most advanced developers of IQF technology worldwide.
Dohmeyer has developed several systems tailored for industrial cryo-fracturing, offering efficient, scalable solutions across a wide range of recycling challenges.
Each of these technologies is based on precision control of cryogenic flow, uniform cooling, and seamless integration with existing mechanical processes.
Used tires are composed of rubber reinforced with steel wire. They’re shredded into thumb-sized chunks and cooled to around –90°C in a machine called the CryoRoll. At this temperature, the rubber becomes glass-hard, while the embedded steel remains flexible. After cooling, the frozen tire pieces are fed into a hammer mill, which breaks apart the brittle rubber, liberating the steel. The result: a clean separation into fine rubber powder and coiled metal wire, ready for reuse.
Residual paint in discarded metal cans makes recycling difficult. By cryogenically cooling these cans to around –100°C, the paint solidifies and becomes fragile. The can is then crushed or fractured mechanically. The paint breaks off in flakes, while the metal structure remains intact. This clean separation allows both components—metal and paint—to be recovered and recycled independently.
Copper wires, often coated in PVC or Teflon insulation, are difficult to process through traditional means. Using cryo-fracturing, wires are immersed in liquid nitrogen or exposed to cryogenic air, cooling them to as low as –196°C (for Teflon). After freezing, the wire is flexed or passed through rollers. The plastic insulation cracks and disintegrates, while the copper inside stays flexible and intact. This process enables near-complete recovery of clean copper and reduces manual labor.
Some applications don’t involve composite separation but benefit from cryo-fracturing to produce ultrafine powders. Vulcanized rubber granules (buffings) from recycled tires are cooled to –100°C and then passed through high-speed mills. Because the rubber is pre-cooled, it absorbs the mechanical heat generated during milling without softening, enabling micron-level size reduction. The result is a free-flowing, reactivatable rubber powder used in new tires or industrial components.
Certain plastics become brittle at low temperatures and can be cryo-shredded into clean, consistent flakes. For complex polymer waste streams or contaminated plastics, cryogenic embrittlement allows for rapid size reduction without the smearing or clogging typical in warm shredders. The flakes can be sorted and remelted more easily, improving downstream recycling yields.
One of the most promising—and necessary—applications of cryo-fracturing is battery recycling. Batteries, whether from laptops, electric vehicles, or household electronics, contain metals, plastics, and black mass (a valuable mix of lithium, cobalt, and other fine particles). But they also pose a major risk: when exposed to air or physical damage, lithium-ion cells can undergo thermal runaway—essentially catching fire or exploding.
This auto-combustion is triggered by internal reactions between the electrolyte, air, and temperature rise due to mechanical stress. Cryo-fracturing provides a safe and controlled way to deactivate the battery before disassembly. Research and industrial experience have shown that cooling batteries below –80°C effectively eliminates all residual charge and electrochemical activity. At these temperatures, even damaged cells become inert.
Once inert, the frozen batteries can be crushed or opened safely. Plastics and metals can be separated through mechanical means, while the black mass can be collected with minimal risk of ignition.
Dohmeyer has developed systems specifically for this application, where batteries are submerged in cryogenic chambers and automatically discharged before entering crushing and sorting lines. This ensures safety and recovery in one streamlined process.
Cryogenic treatment, often referred to as deep cryogenic treatment (DCT), is a metallurgical process that involves cooling metals to extremely low temperatures, typically around –180°C, to enhance their mechanical properties.
This process has garnered significant attention in industries such as aerospace, automotive, and tooling, where material performance is critical.
One of the primary objectives of cryogenic treatment is the transformation of retained austenite into martensite. Retained austenite is a softer phase that can compromise the hardness and dimensional stability of steel. By subjecting steel to cryogenic temperatures, the retained austenite transforms into martensite, a harder and more stable phase, thereby improving the material’s overall performance.
Additionally, cryogenic treatment promotes the precipitation of fine carbides within the steel matrix. These carbides enhance wear resistance and contribute to the material’s hardness. The uniform distribution of these carbides ensures consistent performance across the treated component.
Empirical studies have demonstrated that cryogenic treatment can lead to significant improvements in mechanical properties. For instance, research on AISI 420 stainless steel revealed that cryogenic treatment increased hardness and impact toughness. The treated samples exhibited a more refined microstructure with uniformly distributed carbides, leading to enhanced wear resistance .
In another study focusing on X17CrNi16-2 martensitic stainless steel, deep cryogenic treatment resulted in increased hardness, tensile strength, and wear resistance. The transformation of retained austenite to martensite and the precipitation of fine carbides were identified as the primary mechanisms behind these improvements.
The aerospace industry has been at the forefront of adopting cryogenic treatment due to its stringent material performance requirements. Components such as landing gear, turbine blades, and structural elements benefit from the enhanced fatigue life and dimensional stability provided by cryogenic treatment. Companies like Boeing and Airbus have incorporated cryogenic treatment into their manufacturing processes to meet these demands.
Similarly, the automotive industry utilizes cryogenic treatment for components like gears, crankshafts, and brake rotors. The improved wear resistance and reduced residual stresses contribute to longer service life and reduced maintenance costs.
A typical cryogenic treatment cycle involves a controlled cooling phase, where the component is gradually cooled to the target temperature (around –180°C) to prevent thermal shock. The component is then held at this temperature for a specified duration, often ranging from 12 to 36 hours, to ensure complete transformation of retained austenite and carbide precipitation. Following the cryogenic hold, the component is slowly returned to room temperature and may undergo tempering to relieve any induced stresses and stabilize the microstructure.
It’s essential to note that the effectiveness of cryogenic treatment depends on the material’s composition and prior heat treatment. Not all steels respond equally to cryogenic treatment, and the process parameters must be tailored to the specific material and desired properties.
Cryogenic treatment is a scientifically validated process that enhances the mechanical properties of metals through microstructural transformations. By converting retained austenite to martensite and promoting fine carbide precipitation, the process improves hardness, wear resistance, and dimensional stability. Its adoption in critical industries underscores its value in producing high-performance components.
As research continues to refine the understanding of cryogenic treatment mechanisms, its applications are expected to expand further across various sectors.
Cryo-grinding is a precision grinding process in which materials are cooled to sub-zero temperatures before or during mechanical milling. While conventional grinding processes are widely used in food and industrial sectors, they often face limitations due to frictional heat.
This localized heat buildup can lead to volatile loss, smearing, oxidation, or even combustion of certain products. Cryo-grinding, using cryogenic nitrogen (–196°C) or offers an effective and proven solution.
One of the most common applications of cryo-grinding is in the food industry—especially for spices, herbs, and other aromatic compounds. Black pepper, nutmeg, cinnamon, turmeric, and even coffee beans are rich in volatile essential oils responsible for their distinct aroma and flavor. However, during standard milling operations, the mechanical impact of grinding raises the local surface temperature sharply, often exceeding 60–90°C. This thermal spike causes essential oils to vaporize, leading to significant loss in flavor and aroma.
Studies have shown that spice grinding at ambient temperatures can result in aroma loss of up to 40% due to volatilization of compounds such as eugenol, piperine, and limonene. Cryo-grinding, by pre-cooling the kernels (e.g. black peppercorns) to temperatures around –100°C, prevents this loss. The stored cold energy buffers against the heat produced during grinding, maintaining the product below its volatilization point. As a result, the essential oils remain intact and are delivered to the final consumer, preserving freshness, flavor intensity, and shelf life.
Another key domain of cryo-grinding is in the processing of heat-sensitive or thermoplastic materials. Vulcanized rubber, thermoset plastics, sulfur, waxes, and even pharmaceuticals can pose challenges in traditional mills. Under high shear and impact, these materials tend to soften, melt, or smear, causing build-up inside the mill and loss of particle uniformity. In worse cases, fine powders like sulfur can ignite, presenting a serious explosion hazard.
By cooling such materials to below their glass transition temperature—typically between –60°C and –110°C—they become brittle and fracture cleanly under impact. For example, micronizing rubber at –90°C allows production of ultra-fine powders without sticking. Sulfur, which poses combustion risks when milled in air, remains stable and non-reactive when pre-frozen and milled in a cryogenic, oxygen-free atmosphere.
In addition to temperature control, cryo-grinding introduces a significant safety benefit: an inert atmosphere. The vaporized nitrogen or carbon dioxide displaces oxygen inside the grinder, significantly reducing the risk of dust explosions—particularly important for combustible powders like flour, sulfur, or certain polymers. This inert environment also minimizes oxidation, which is critical for products like turmeric or green tea that are highly sensitive to oxygen exposure.
The combination of physical cooling and oxygen displacement gives cryo-grinding a unique double advantage: preserving product quality while also preventing ignition and degradation.
Cryo-grinding is not merely a technological upgrade—it is a necessity in industries where product quality, safety, and performance cannot be compromised. Whether the goal is to preserve delicate aromas in spices or to process industrial materials safely and cleanly, cryogenic milling has been shown to significantly outperform ambient grinding.
Dohmeyer’s cryogenic screw feeder systems have been integrated globally into spice mills, chemical plants, and recycling lines. Their ability to precisely chill, dose, and inert grinding processes has made them essential equipment for producers seeking consistency, safety, and high-quality output.
In a time when customers demand fresher food, cleaner processes, and safer operations, cryo-grinding offers a cold, but decisive, advantage.
IQF, or Individually Quick Frozen, is a method of freezing food items one by one, rather than in bulk. The principle is simple: each shrimp, each broccoli floret, each piece of pasta or diced meat should come out of the freezer as an individual, free-flowing unit. While it may sound straightforward, in practice, achieving true IQF quality is technically demanding.
The reason lies in the physics of water. Most food items contain between 60% and 90% water. When water freezes, it expands—by approximately 9%—as it turns to ice. That expansion can cause pieces of food, even if laid separately on a belt, to touch and fuse during freezing. Once frozen together, these bonds are rock-solid and nearly impossible to break without damaging the product.
The reason lies in the physics of water. Most food items contain between 60% and 90% water. When water freezes, it expands—by approximately 9%—as it turns to ice. That expansion can cause pieces of food, even if laid separately on a belt, to touch and fuse during freezing. Once frozen together, these bonds are rock-solid and nearly impossible to break without damaging the product.
The reason lies in the physics of water. Most food items contain between 60% and 90% water. When water freezes, it expands—by approximately 9%—as it turns to ice. That expansion can cause pieces of food, even if laid separately on a belt, to touch and fuse during freezing. Once frozen together, these bonds are rock-solid and nearly impossible to break without damaging the product.
The reason lies in the physics of water. Most food items contain between 60% and 90% water. When water freezes, it expands—by approximately 9%—as it turns to ice. That expansion can cause pieces of food, even if laid separately on a belt, to touch and fuse during freezing. Once frozen together, these bonds are rock-solid and nearly impossible to break without damaging the product.
The reason lies in the physics of water. Most food items contain between 60% and 90% water. When water freezes, it expands—by approximately 9%—as it turns to ice. That expansion can cause pieces of food, even if laid separately on a belt, to touch and fuse during freezing. Once frozen together, these bonds are rock-solid and nearly impossible to break without damaging the product.
The reason lies in the physics of water. Most food items contain between 60% and 90% water. When water freezes, it expands—by approximately 9%—as it turns to ice. That expansion can cause pieces of food, even if laid separately on a belt, to touch and fuse during freezing. Once frozen together, these bonds are rock-solid and nearly impossible to break without damaging the product.
The reason lies in the physics of water. Most food items contain between 60% and 90% water. When water freezes, it expands—by approximately 9%—as it turns to ice. That expansion can cause pieces of food, even if laid separately on a belt, to touch and fuse during freezing. Once frozen together, these bonds are rock-solid and nearly impossible to break without damaging the product.
The reason lies in the physics of water. Most food items contain between 60% and 90% water. When water freezes, it expands—by approximately 9%—as it turns to ice. That expansion can cause pieces of food, even if laid separately on a belt, to touch and fuse during freezing. Once frozen together, these bonds are rock-solid and nearly impossible to break without damaging the product.
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