Cool customers

摘要

While the food industry has used liquid nitrogen and carbon dioxide 'snow' for decades to freeze food, several drivers are converging to encourage companies to employ cryogenics for more novel applications. Legislation is a key area where recent developments have sparked fresh interest in cryogenic systems, which use liquid nitrogen at -196℃ or carbon dioxide at -76℃ to cool products down. The EU Food Hygiene Regulations came into force in 2006 and introduced stringent requirements for temperature control.