Cryogenic freezing systems are used in many industries to preserve food and cell cultures. The freezing methods adopted involve multiple systems to preserve cultures, with many freezing systems using a selection of direct freezing and long-term storage allowing mass and time-efficient freezing methods. However, risks associated with direct freezing using liquid nitrogen can cause cell degradation and crystallisation. This study will focus on the implementation of a batch freezer, using liquid nitrogen sprays to freeze products. The effectiveness of the freezing process will be investigated experimentally for an array of operating conditions. Using numerical methods, additional loading configurations and operation temperatures were also studied to characterise the freezing profile of the system. (C) 2019 The Authors. Published by Elsevier Ltd.