Linde LLC offers a new food industry white paper explaining the use and advantages of advanced mixer chilling systems that can help food processors chill products with improved food safety, high efficiency and repeatability while reducing costs.
Titled, “Bottoms up: How better mixer chilling can improve your food process,” the 12-page white paper provides a comprehensive summary of cryogenic bottom-injection (BI) mixer chilling technology, as well as the benefits of advanced systems and how they can be integrated into food processing operations.
Cryogenic BI chilling systems achieve high efficiency with a controlled injection of liquid nitrogen (LIN) or carbon dioxide (CO2) from the bottom of mixers, blenders, cookers or kettles. Advanced BI systems, which deliver more accurate temperature control, are tailored to the process.
They can be retrofitted to existing equipment and can enhance production of a growing variety of products including: ground meat, poultry and seafood; prepared foods including meat and bean mixes; as well as dough and baking mixes, liquid foods and pastes, dairy products, and even pet foods.
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