MurrayHill & New Providence, N.J., U.S., January 4, 2013 – Recent advances in cryogenic freezing/chilling technology from Linde North America make it possible to quickly add a long-term improvement to meat and poultry operations. At IPPE 2013 in Atlanta, Ga., January 29-31, Linde North America showcases state-of-the-art solutions that can boost yield and processing line throughput – including the world’s first hygienic IQF tunnel freezer with (patented) rolling-wave action.
“The impact of cryogenic advances can be pervasive, improving production capacity and overall competitiveness for years to come,” says Mark DiMaggio, head of food and beverage, Linde North America. “Our hygienic designs help reduce the risk of bacterial contamination, and our supply arrangements can help processors start leveraging this new technology right away,” DiMaggio said.
Cryogenic technology uses carbon dioxide (CO2) or liquid nitrogen to chill or freeze products. By focusing on the specific challenges of the meat and poultry industry, Linde engineers have developed patented solutions that offer significant advantages over current technology:
1) CRYOLINE® CW CRYOWAVE™ IQF freezer (pictured). Patented rolling-wave action and high-efficiency design provides significant cost savings vs. flighted freezers, eliminating CO2 snow carryover and improving cleanability. Ideal for sliced and diced poultry and beef; pizza toppings, e.g. diced ham, pepperoni, hamburger or sausage crumble; tortellini and other pastas.
2) CRYOLINE® XF Crossflow Spiral Freezer. High-efficiency hygienic design greatly improves the heat transfer rate of standard spiral freezers, thereby reducing freezing costs, and typically boosting throughput by 10% or more. It offers capacity to 20,000 lbs. per hour. Ideal for freezing/crust freezing red meat, poultry, seafood, prepared meals, trayed or boxed products.
3) Nitrogen impingement freezer. Proprietary design gives this versatile freezer the highest freezing capacity per square foot of floor space in the industry. It can reduce dehydration losses by two or three times vs. conventional cryogenic freezers thus increasing yield. Ideal for chicken fillets, beef patties and nearly all frozen products.
4) ACCU-CHILLTMCombo Chiller. Replaces the manual handling and spreading of meat and carbon dioxide pellets in combo bins with an automated chilling system. Patented technology precisely delivers CO2 for consistent chilling and rapid equilibration -- and a leap in productivity.
The Linde Food Team performs in-plant assessments and works with processors to develop optimal process solutions. For more information, visit Linde (http://www.lindefood.com) at IPPE Booth #5845, or call: 800-755-9277.
Linde solutions include an extensive gas supply and distribution network. Linde recently upgraded its carbon dioxide (CO2) plants in Corpus Christi, Texas, and Woodward, Oklahoma. And a new air-separation plant in southern Arkansas is scheduled for completion by the fourth quarter of 2013. The new 470 ton-per-day plant will produce liquid nitrogen and oxygen to meet rapidly growing demand in Arkansas, Louisiana and Texas.
About Linde in North America
Linde North America is a member of The Linde Group, a world-leading gases and engineering company with around 62,000 employees in more than 100 countries worldwide. In the 2011 financial year, Linde generated revenue of EUR 13.787 bn (USD 18.1 bn). The strategy of the Group is geared towards long-term profitable growth and focuses on the expansion of its international business with forward-looking products and services. Linde acts responsibly towards its shareholders, business partners, employees, society and the environment – in every one of its business areas, regions and locations across the globe. The Group is committed to technologies and products that unite the goals of customer value and sustainable development.
For more information, visit Linde North America online at http://www.lindeus.com.
908-771-1491, Fax 908-771-1460