Ideal for ground meat, poultry or seafood, the patented ACCU-CHILL® Bottom-Injection Chilling System from Linde chills proteins from the bottom of mixers/blenders with cryogenic efficiency – and precision.
Temperature can be controlled within ±1.0º F, helping to ensure consistent product quality and repeatable mixing and forming operations. Linde is featuring the patented technology at the International Production and Process Exposition (IPPE), January 28-30, 2014 in Atlanta, Georgia, booth #5845.
Advanced ACCU-CHILL bottom-injection (BI) chilling systems, which can use either liquid carbon dioxide (CO2) or now liquid nitrogen (LIN), are inherently more efficient than top-injected systems that typically use CO2 snow or sometimes nitrogen. In fact, top-chilling may require three times more processing time and 20-25% more cryogen to achieve the same desired temperature.
With a top-chilled mixer, CO2 snow or LIN loses refrigeration as it travels through the air from the top of the mixer, and more BTUs are lost to the mixer exhaust before the CO2 snow or liquid nitrogen is blended into the meat.
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