Established food freezing technologies encompass air
blast, contact/plate, immersion, and spray freezing systems.
Although often considered a separate technology, cryogenics
can be considered to be a sub field of blast, immersion, or
spray, depending on how the cryogen is used and the method
of application. Hybrid systems such as cryomechanical also
exist. Cryomechanical systems initially crust freeze the product using cryogens before completing the freezing process
with a conventional mechanical air blast or belt freezer