Thawing systems

The Finncold thawing systems keep drip losses as low as under 1% of the weight of the product. Our thawing technology is used globally for defrosting, amongst others, meat, fish, and poultry.

Stiffening systems

With proper stiffening, the food item maintains its high quality before and after slicing. The stiffening process also results in longer shelf life while minimizing food losses. The Finncold stiffening system is a hygienic solution that can be customized to fit different production facilities and conditions.

Freezing systems

The faster the food product is frozen, the better the structure and quality of the product remain. The Finncold freezing systems guarantee fast and efficient freezing that’s carefully controlled in every step of the process.

Finncold units are suitable for a variety of products

Meat and poultry

  • Raw meat, such as beef, pork, lamb, or reindeer

  • Poultry, such as chicken, turkey, or duck

  • Cooked meat products, such as sausages, nuggets, or meatballs

  • Ready meals

Fish and seafood

  • Fish
  • Shrimp and prawn
  • Shellfish, crab, and crayfish
  • Squid and octopus
  • Scallop, oyster, and mussel
  • Roe and caviar
  • Seafood products, such as smoked fish, fish fingers, or fish cutlets

Fruits, vegetables, and potatoes

  • Raw or precooked vegetables
  • Potato wedges, french fries, and other potato products
  • Fruits
  • Berries

Bakery products

  • Bread
  • Confectionary products
  • Buns, rolls, and biscuits
  • Cakes, pastries, and other baked goods
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