The Cryogenic Advantage

 300° of Difference

  • Typical mainstream freezing uses CO₂ or ammonia, which freezes the food slowly at -40°F

  • "Cryogenic" liquid nitrogen freezes at -346°F  

  • Even popular "flash freezing" and "blast freezing" methods are inferior to nitrogen

 Nippon (-346°F)

 Other IQF (-40°F)

Damages
See how ice 
cell structure

 Why Does This Matter?

  • Slow freezing leads to dry-tasting, mushy, flavorless food

  • This happens when cellular-breakdown occurs due to ice crystals forming inside each cell

      (Mouse over the photo to the left to see slow freeze damage)

 Cryogenics vs. Slow Freeze

  • Cryogenics freeze so quickly that there is no cellular damage

  • No damage means the food tastes exactly like freshly-made when re-heated

  • Slow frozen food tastes dry and soggy due to moisture leaking out of the damaged cells

      (Mouse over the photo to the right to see time-lapse)

 Nippon Cryogenics         vs.       Competitors' Slow Freeze

 What Does This Mean For You?

  • Frozen food that is indistinguishable from fresh

  • Ready in minutes

  • No excess moisture leak-out which can water-down your recipes

  • Can be stored in a normal home freezer

  • Excellent long shelf life in the freezer

  • Pourable & portionable

Address

2430 South Watney Way,

Fairfield, CA 94533

 

Call

T: 707-427-3127

F: 707-427-3105