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The Cryo Immersion Unit - ACC™ system was developed by Air Liquide in the U.S. specifically for hard to freeze and high volume food products. It has revolutionized crust freezing, sauce freezing, and IQF processing of small, sticky, liquid, diced, or high-value products with continuous current liquid nitrogen immersion freezing. The innovative cryogenic freezing solution transports products through a liquid nitrogen bath without contacting a freezer belt. The continuous current eliminates product sticking, pelletizing or deformation.