BAC D'IMMERSION DE PRODUITS NOTAMMENT ALIMENTAIRES DANS UN LIQUIDE CRYOGENIQUE

摘要

A bath for immersing food products in a cryogenic liquid has a reinforcing structure maintaining a constant distance between inner and outer baths. The structure is attached only to the inner bath. The space between the baths is under vacuum. The structure may be a honeycomb formed from plates glued to the inner bath. The plates include perforations in perpendicular directions so a gas can circulate thru the space and a vacuum can be created in it.