| Chilling products in blenders or tumblers is a proven technology that utilizes cryogen injection through nozzles or snow horns into mixers, grinders, bowl choppers and tumblers.
Bottom Injection Chilling is the most efficient means of chilling food products in a mixer or blender. Bottom Injection Chilling introduces a cryogen into a batch of food product at the bottom of a given system. The cryogen vaporizes immediately and consistently cools the food product. Further, the cold vapor is pulled through the food product providing additional cooling. Linde pioneered the first Bottom Injection Chilling System in the mid-1970’s. In 1984, Linde patented the first open top Bottom Injection Chilling System.
Cryogens are introduced for two reasons, one may be for temperature reduction, the other and perhaps more important purpose is to increase product viscosity or “stiffen” the product to improve downstream forming processes.
Examples of products that benefit from fast cooling (fast temperature reduction) are:
— Meats
— Vegetables
— Soups
— Sauces
— Baby food
— Purees
The products normally chilled for forming include:
— ground beef for patties and chubs,
— ground sausage for patties and links
— formed chicken nuggets and patties. |
