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Liquid Nitrogen Bottom-Injection Systems

Fri, 09/06/2013 - 2:00am
Lindsey Jahn, Associate Editor

Company's bottom-injection (BI) chilling systems feature liquid nitrogen (LIN) for efficiently chilling protein product in mixers and blenders, grinders, and extruders used in ground meat and poultry operations. Existing mixers can be retrofitted, or a system can be designed and installed when upgrading to new mixing or grinding equipment. The ACCU-CHILL® LIN BI provides more cold-chilling power because gas is injected from the bottom up, so less gas is lost to exhaust. It also removes BTUs more efficiently and rapidly than conventional systems as liquid and gaseous nitrogen mixes through the batch. Less mixing translates into increased production and enhanced product quality, as well as less emulsified fat so case-ready packages look better and patties eject from forming equipment cleanly and "smear free."


Linde North America, www.lindeus.com

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