Temperature Control  [ Return towards  Applications  ]

Temperature control is necessary to ensure appropriate consistency for processing, and above all to preserve micro-biological quality which would be degraded by an increase in temperature. When temperature increases need to be limited during processes as mixing, cutting, forming,... a very efficient method is to inject liquid CO2 or liquid N2, or to use Dry Ice.

• Bottom Injection

Direct injection into product mass of liquid CO2 or liquid nitrogen leads to precise temperature regulation due to injection systems specifically designed to obtain optimal chilling homogeneity. Dry Ice can also be mixed in pellet or ministick form.


For meat and poultry, specifically designed CO2 or N2 bottom injection systems are implemented on different types of mixers. Bottom injection facilitates efficient cryogenic fluid use.

• Use of CO2 snow or Dry Ice

In the bakery industry, Dry Ice pellets are used to chill dough during kneading, with good yield and ease of use.

In beverage manufacture, CO2 snow is directly injected into the press machines for pressing apples and grapes.

Where it is necessary to avoid temperature elevation during a continuous process, CARBOSPRAY L™ enables continuous injection of CO2 snow directly onto a product.

Contact us now

For any technical information on this topic, a quotation...

Please, fill the form

Click Here