Abstract: In an apparatus for cooling food products in a container a device for supplying liquid carbon dioxide into the container and withdrawing from the container is movable between an inoperative position in which it is located outside said opening of the container and outside of the container and an operative position in which it is located inserted in the opening of the container.

Abstract: For cooling food products in a container, a distributor pipe for supplying liquid carbon dioxide extends into an interior of the container and a plurality of nozzles are arranged on the distributor pipe so that liquid carbon dioxide is discharged from the nozzles in jets extending substantially parallel to a longitudinal axis of the distributor pipe and against one another to collide at the midpoint between two neighboring nozzles.

Abstract: For cooling food products in a container, an apparatus is provided which includes a supply structure for supplying liquid carbon dioxide into the interior of the container and discharging liquid carbon dioxide in the interior to form a carbon dioxide flow, and also has a withdrawing structure for withdrawing carbon dioxide vapors generated in the container and moving them in the vicinity of the supplying structure, so that cold of the carbon dioxide vapors is transferred to liquid carbon dioxide supplied by the supplying structure.

Abstract: For cooling food products liquid carbon dioxide is supplied to a container for storing the food products and discharged in the interior of the container to form snow which covers the food products, while carbon dioxide vapors generated during the discharge are moved in the vicinity of the supplied liquid carbon dioxide so that the cold of carbon dioxide vapors is transferred to liquid carbon dioxide.

Abstract: For cooling food products stored in a container, liquid carbon dioxide is supplied into the interior of the container and discharged through nozzles producing jets directed against one another so as to form carbon dioxide snow for applying on the food product. The jets of the nozzles are adjusted so that a surface of the food product or the tray is uniformly covered with carbon dioxide snow.