When world renowned chef Heston Blumenthal opened his airport dining concept at Heathrow, one element was non negotiable: liquid nitrogen ice cream, a world first for an airport.

The challenge was building a system that could withstand the rigours of airport operation while delivering a safe, consistent product every time. The biggest obstacle wasn't the science, it was the documentation: designing a system, and the risk assessment to go with it, robust enough to satisfy Heathrow Airport and its insurers that the process was safe to run airside.

Wheeling 120 litre Dewars of pressurised liquid nitrogen at minus 196°C through an airport terminal was not for the faint hearted. Through rigorous design and documentation, and a bespoke, touchscreen operated automated system, the concept became reality.