PROCESS DESCRIPTION
During the manufacturing process many food products are (pre-) cooked or fried. To extend the lifetime and efficiency of the oil used for frying it can be freed of oxygen through rinsing with nitrogen (sparging).
Internet explorer not supported - Please switch to Edge, Firefox, Chrome, Opera or other browser and improve the safety of your navigation
Shelf life extension through the removal of oxygen
During the manufacturing process many food products are (pre-) cooked or fried. To extend the lifetime and efficiency of the oil used for frying it can be freed of oxygen through rinsing with nitrogen (sparging).