4. Case study

4.1 Data

Let's take the case of freezing 15% fat beef hamburgers, with the following components:

• steak dimensions: diameter 110 mm, height 10 mm;

• unit weight: 100 g ;

• production output: 500 kg/h ;

• initial temperature: 0 °C ;

• average final temperature: – 18 °C.

The industrial problem consists in answering the following main questions:

• what equipment is right for the job?

• What is the associated cryogenic fluid consumption to assess production costs?