Cascade systems and more efficient blast cells can lower the cost of freezing food products.
Refrigeration is a necessary expense for most perishable food and beverage products. Given foods’ margin pressures, controlling and possibly reducing refrigeration costs can mean the difference between profit and loss. Fortunately, technology is providing remedies to the cost squeeze.
In industrial freezing, mechanical refrigeration using ammonia is the go-to option, although the risk of ammonia leaks that can harm workers and destroy products is a constant concern. The danger can be minimized with a cascade system that draws much less energy and can attain much lower temperatures, giving companies the option to increase throughput in the same footprint.