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Building brand loyalty for deep-frozen pizzas demands close attention to product quality, and cryogenic freezing technology can preserve the texture and taste that loyal consumers expect. State-of-the-art cryogenic solutions from Linde are designed with food safety and hygiene in mind, and can:

  • Boost high-volume throughput. New cryogenic freezers can freeze pizzas and other frozen dough products with precision at high-volume production rates and low cryogen consumption. Throughput can typically be increased by 10% or more with new CRYOLINE® XF (Crossflow) spiral freezer. CRYOLINE® impingement freezers add an initial high-pressure blast of cryogen for quick penetration to minimize cycle times.

  • Improve package appearance and quality. Crust freezing the pizza pie after baking helps ensure that pizza sauce prevent “bleed through” during the packaging process.

  • Extend shelf-life. Finished pizzas can be gas flushed during packaging to help extend shelf life. MAPAX® by Linde offers a quality modified atmosphere solution.

  • Improve quality consistency. Spiral freezers are prone to warmer temperatures at the outer edge of the belt. The new Crossflow spiral freezer features a proprietary, high-efficiency air-flow design that delivers uniform temperatures across the belt.

  • Conserve plant floor space. A variety of space-saving freezers are available, and because they are highly efficient, new cryogenic freezers can sometimes help consolidate two or more lines into one.

Sauce Cooling
Linde technology can quickly transform the sauce-cooling process for faster production and more consistent pizza quality. This includes:

ACCU-CHILL® Inline Sauce Cooling System – New
Rapidly cool sauces, gravies, marinades, fillings, etc. as they flow from the kettle to the next production step to dramatically improve production rates.  

Request an in-plant assessment now.

The Linde Food Team custom engineers solutions matched to your requirements for optimal results.
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