In industrial food freezing, food is frozen in a very short time to make it more durable in a gentle way. This cryogenic freezing process is colloquially often called shock freezing. The cryogenic gases nitrogen or carbon dioxide are used, which are sprayed onto the raw materials using fine nozzles via a control valve. This freezing process is significantly superior to conventional methods in terms of quality preservation and time savings. The moisture-saturated atmosphere and the short freezing time prevent the goods from drying out and unwanted weight loss.