Liquid Nitrogen Gas Generator

Make yourself independent for the production of liquid nitrogen by freeing you from the burden of containers, producing it locally according to your needs.

“Brew” your own liquid nitrogen

“Drafting” your own high-quality liquid nitrogen, anywhere, anytime. On site liquid nitrogen generation is extremely easy. Experience first-hand the convenience of having the generator in your lab without delivery hassles. Never run out of liquid nitrogen. Vapors released by liquid nitrogen, due to its very low boiling point (-196,79°C) that instantly transforms it into gaseous state in contact with air, attract everyone's curiosity but you must not be tricked as it can be very dangerous if not properly handled. 

The LNG10 was designed and developed for small/medium volume users offering safer and more efficient alternative to deliveries.

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Features

  • Extremely easy to use: Error-free and time saving
  • Robustness: Long durability
  • Low noise level: Lab workers comfort
  • Built-in oxygen analyzer with alarm: Safety for the workers and the lab
  • Unique interlock safety system: Accident prevention
  • Switchable voltage: Extreme flexibility
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Main Applications

  • Cells (tumor, white blood, lymphocytes, platelets, bone marrow)
  • Cryopreservation of biological samples (e.g. organs, tissues, human and animal semen, fertilized eggs)
  • Cryotherapy (e.g. removal of skin abnormalities)
  • Bacteria, virus manipulation
  • Superconductivity coolant
  • Livestock industries (cattle branding)
  • Industries of different kinds (shrink-welding, CCD cameras, NMR spectrometers and MRI systems, high-field superconducting magnets, spacecraft thermal testing, shielding materials from oxygen exposure, controlled-evaporation or very low temperature reaction processes in chemistry, injecting nitrogen just before sealing or capping bottles or containers, freezing and transport of food products)
  • Cryogenic insulation in oil industry (e.g. to freeze water and oil pipes when a valve is not available to block fluid flow to the work area)
  • Avant-garde and molecular cuisine or gastronomy (instant freezing, ice cream, liquid nitrogen cocktails “cauldron effect”, food experiments and preparation)
  • Cooking schools
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