Liquid Nitrogen Gives Emil’s Pizzas a Production Edge
Emil’s Pizzas, tucked away in the heart of the Midwest, used to struggle with keeping their frozen pizzas tasting fresh. Their old-school mechanical freezers sucked precious moisture from pepperoni, cheese, and veggies, leaving behind dry, less flavorful pies. But all that changed when they ditched the standard approach and brought in Air Liquide’s ALIGAL FZ, a cryogenic freezer that uses liquid nitrogen for rapid freezing.
This upgrade is more than a new gadget; it’s a full-blown shift in how the company operates. The new system freezes a whole pizza in about 200 seconds—less time than it takes most folks to preheat their oven at home. That speed locks in flavors and moisture, so every pizza holds onto that just-made taste longer, right through the end customer’s home bake. Nobody likes cardboard pizza. Now, Emil’s has a way to seal in the good stuff instantly.
Cranking Up Production Without Knocking Down Walls
For food factories, scaling up usually means big headaches. More space, more labor, more headaches. Emil’s didn’t want to tear down walls or move to a new building. Instead, ALIGAL FZ’s smart design solved the puzzle. Its top-lift mechanism ditches the typical swing-out doors, removing the need for extra clearance around the machine. That means they could slot in more pizzas per hour with the same footprint.
Another win? Sanitation. Cleanliness is everything in food production. The freezer’s stainless steel shell is self-draining, and all surfaces wipe clean easily. Compared to their old system, they’re now spending 75% less on cleaning—the kind of number that really shows up in the books. That savings alone covers what they pay each month to lease the new gear.
And let’s talk numbers. Since switching, production jumped by 23%. That’s nearly a quarter more pizzas flying out the door, without hiring more staff or building a new wing. Nitrogen isn’t cheap, but Emil’s has worked their usage down by 30% thanks to better injection controls and improved fan systems that evenly blast cold air. The isothermal cryogen injection keeps temperatures steady, ensuring every pizza gets the same freeze—no more scorched crusts or soggy middles.
The whole project came together through solid teamwork—Emil’s staff, led by Roedl and his team, spent time with Air Liquide experts installing the freezer, organizing storage, and training everyone to use the new system safely. No detail was too small, from managing liquid nitrogen tanks to updating standard operating procedures for the new workflow.
Food production is a tough business. Margins are thin, and what happens behind the scenes can make or break a brand. By investing in this high-tech approach, Emil’s Pizzas got a real leg up—not only boosting output and keeping costs under control but making sure every pizza that leaves the factory still tastes like someone made it with care.
Sihle Tana
I am a journalist with a passion for covering daily news in Africa. My work has taken me across the continent, reporting on significant events and stories that impact communities. I strive to bring insightful and comprehensive news coverage to my readers.
This is EVERYTHING! 🙌 Liquid nitrogen freezing? Who even thought of this?! It’s like science fiction turned into pizza reality-moisture locked in, flavors screaming, and NO cardboard crusts anymore!! I’m crying. Just crying. This is the future, people!!
You know, they say it’s about efficiency, but I’ve been watching the news-liquid nitrogen is being weaponized in supply chain sabotage operations, and this sudden shift in Midwest food production? Coincidence? I’ve seen reports of nitrogen tank thefts in Ohio last year, and now this company suddenly upgrades? No one talks about the military-industrial food complex, but they’re using cryogenics to control flavor distribution, and you think it’s just about pizza? Think again. The FDA doesn’t even regulate cryo-freeze traceability, and they’re not telling you what’s really in the pepperoni after it’s been blasted with -196°C.
America gets a fancy pizza freezer and calls it innovation? In India, we’ve been freezing food with dry ice since the 1980s-no fancy machines, no corporate sponsors, just pure grit. You pay for this ‘tech’ and call it a revolution? We freeze 5000 samosas per hour in Delhi with hand-packed ice and still taste better than your nitrogen-blasted cardboard. This isn’t progress-it’s capitalism’s latest perfume.
I must say, as a lifelong advocate for ethical food production and culinary integrity, I am absolutely THRILLED to see a small business prioritize sensory preservation over cost-cutting shortcuts. The fact that they’ve maintained moisture integrity while reducing cleaning time by 75%? That’s not just smart-it’s morally superior. And let’s not forget the human element: the training, the collaboration with Air Liquide, the dedication to safety protocols. This isn’t a machine upgrade-it’s a VALUES upgrade. I’m so proud of Emil’s. I’m sending them a handwritten letter. And a pie. Two pies.
I’ve never seen a pizza freezer that fast. 200 seconds? That’s wild. I used to work in a warehouse, and we spent hours just getting stuff cold. This makes sense. No fluff. Just better pizza, less waste. Good job.
I’m not saying this is fake, but why is the nitrogen usage down 30%? That’s too clean. They’re probably using a cheaper gas and labeling it as nitrogen. Look at the patent filings-Air Liquide’s ALIGAL FZ has a loophole for ‘cryogenic substitute fluids.’ I’ve seen this before. They’re cutting corners and calling it innovation. 🤨 Also, who’s monitoring the nitrogen leaks? That stuff can asphyxiate people in enclosed spaces. They didn’t mention safety audits. Suspicious.
Huh. So they froze pizza faster. Okay.
I mean… why not just use a normal freezer? This feels like overkill. Also, liquid nitrogen sounds dangerous. I’d be scared to eat pizza that’s been near that.
This is a beautiful example of how thoughtful innovation can honor both tradition and progress. The fact that Emil’s chose to preserve the integrity of their product-rather than chase volume at the cost of quality-speaks volumes about their values. The collaboration with Air Liquide, the attention to sanitation, the reduction in waste: these aren’t just operational wins, they’re cultural ones. In a world where fast often means cheap, this is a quiet rebellion. And honestly? That’s the kind of story we need more of. Thank you, Emil’s, for reminding us that care still matters.