Achieving Precise Temperature

Liquid CO₂ or Liquid N₂ for Chilling

Plan your visit to the International Production & Processing Expo (IPPE) and put Linde booth C42147 on your must-see list.

Cryogenic Chilling Equipment

These cryogenic systems provide options that rapidly chill for the production volume required in your operation. Chilling with either cryogenic carbon dioxide or liquid nitrogen removes process heat and then maintains the select temperature to help ensure that product quality is not compromised. Once chilled, the product is ready for transfer, further processing, or shipping.

ACCU-CHILL^® CBC continuous blender cooling

Improve Product Quality &
Enhance Safety

The ACCU-CHILL^® CBC meat mixer system is a proprietary, cryogen injection system for continuous operations that uses either liquid nitrogen or carbon dioxide. The system provides improved efficiency and performance compared to older technologies for mixing and blending. This allows the processor to inject just the right amount of cryogen to keep the mixture at a uniform temperature. Linde cryogenic gases can be used in the early stages of production to help ensure food safety and product quality.

Heat generated during mixing and grinding can accelerate bacterial growth and lead to off-flavors, decreased shelf life and spoilage. Cryogenic carbon dioxide or liquid nitrogen used in your mixing operation keeps your product at an optimal temperature – slowing the growth of bacteria. Consistent mix temperatures are also essential for making formed products such as patties, with accurate and consistent dimensions and weights. Additionally, properly chilled product ensures the perfect blending of product, fats, flavorings and spices - all at the targeted temperature to preserve quality, texture and flavor. CBC Market Information Sheet

ACCU-CHILL^® LXC cryogen injection system

A Great Start for Optimum Chilling

The ACCU-CHILL^® LXC cryogen bottom-injection system provides rapid, precise temperature reduction during batch mixing or blending. At the heart of the system is the patent-pending valve-nozzle assembly. The valve component is a fail-close, all stainless-steel, inline valve for cryogenic service. The nozzle component automatically closes once the cryogenic liquid has been injected to create a smooth surface along the inside blender wall. This self-closing mechanism thus minimizes the risk of food particles or residue getting trapped in the nozzle opening which can cause nozzle blockage or cross-contamination between batches. The flush-close nozzle makes sanitation easy and effective. The entire valve-nozzle assembly is pneumatically actuated, compact, robust, and requires the smallest of vessel penetrations. This valve-nozzle assembly functions in the same manner for either liquid nitrogen or liquid carbon dioxide. See how it works for batch and continuous mixing systems.

Cryogen in the Ideal Condition

The ACCU-CHILL LXC system is a complete application of various interdependent components comprising the entire system with each component playing a vital role. The valve-nozzle assembly is only one of the important components of the complete ACCU-CHILL LXC system. Cryogen conditioning plays a vital role in the performance and consistency of the LXC system. A properly conditioned liquid cryogen system that minimizes the gas vapor volume in the make-up of the cryogen liquid is vital to consistent and efficient chilling of the product in the mixer or bender. Linde conditions the cryogen as part of the system to minimize multiple batch temperature checks and additional cooling steps to reduce batch mixing times.

Focused on Success

Perhaps the most important component of the ACCU-CHILL LXC system is the overall system design. During cooling, a high volume of liquid cryogen is needed at the mixer. Once the cooling cycle is complete, the flow of cryogen stops and does not resume until the next cooling cycle. Alternating between high-flow and no-flow several times per hour can be challenging, but the entire Linde cryogen injection system is purposefully developed to achieve the desired results at the mixer and minimize disruption between high-flow and no-flow changeovers. From the storage vessel through the delivery pipeline into the mixer and out the exhaust, the entire system is carefully sized to work consistently from batch to batch. LXC Information Sheet

ACCU-CHILL^® combo chiller

Bulk Product Optimally Chilled

The ACCU-CHILL^® combo chiller provides consistent, precise delivery of CO₂ snow when packing product into bulk bins. Snow and product are packed evenly – ensuring no over-cooling nor hot spots in the bin. This significantly improves product quality, yield, and incidents of out of specification products due to becoming too warm or too cold (to the point of being frozen).

Consistency, Bin After Bin

The ACCU-CHILL combo chiller cools product evenly throughout the bulk bin and from batch to batch – improving the overall product quality and productivity while reducing chilling and labor costs. The combo chiller:

Automatically distributes CO₂ snow and product while filling bin
Provides even temperature throughout the container
Uses cryogen efficiently
Delivers rapid cooling and excellent yield retention
Reduces labor costs
Able to chill a wide variety of products

The system is automated and can be run by a single operator. Accurate PLC controls deliver the correct amount of cooling power needed. The proprietary control system can be adjusted to provide the optimum CO₂ ratio, providing flexibility to chill a wide variety of poultry, seafood and meats. In just minutes – depending on the product and cooling rate – the system can process an entire bin. Combo Chiller Information Sheet

CO₂ Snow Production and Dispensing

Cooked product cooled on conveyer with CO2 snow

Cooling Power Exactly Where Needed

Removing heat with carbon dioxide snow is an economical, precise way to cool your product at any point in your production. Linde snow dispensing devices are available in a wide range of sizes and types, so there is a snow delivery system to meet your needs. The snow horn devices allow for precise snow deposited directly on your food product to rapidly chill during transfer for further processing or preparation prior to shipping.

Our patented CO₂ injector devices allow for precise snow application to beef, poultry, pork, seafood, produce, bakery item or entrée product for immediate chilling - or preparation prior to freezing - with a lot less of the noise commonly associated with earlier technologies. What makes the Linde technology second to none is the ability to shoot a ribbon or stream of CO₂snow from any orientation. Plus, the snow particles are much more consistent and uniform, allowing the most effective snow cooling available. Contact Us to ask about selecting the optimal system for your production line. CO₂ Snow Delivery and Dispensing Information

ACCU-CHILL^® SC in kettle or inline sauce cooling

Rapid Chilling Prior to Packaging

Production of cooked sauces, soups, custards, fruit fillings & purées, gravy and other liquid foods requires heating to temperatures as high as 200o F for a specific time appropriate for the product. The liquid product must then be cooled down within a specific time window outlined by FDA/USDA guidelines. Once cooled, the processor typically packages the liquid food product for distribution. Using Linde's ACCU-CHILL^® SC in-line cryogenic chilling system for liquid foods, processors can now chill products to specific target temperatures - in less time - before packaging. This helps maintain product quality, reduces production bottlenecks, and boosts productivity of packaging lines.

Chill a Variety of Pumpable Products

Linde continues to work with food product development teams looking for streamlined and alternative ways of bringing high quality, cooked product temperature down quickly. A wide range of products that have been tested includes established product lines for prepared sauces, soups, gravies and bouillons. Beyond standard cooked and cooled products, formulators are also asking us to consider a flexible process to work with custards, fruit fillings, vegetable or fruit purées, juices, and specialty beverages like teas and flavor-infused drinks. The ACCU-CHILL® SC system is adaptable to a variety of liquid food cooling applications including high particulate, pumpable products.

Efficient, Uniform Chilling

The ACCU-CHILL® SC in-line cryogenic chilling system cools liquid products to specific target temperatures quickly for packaging. This helps maintain product quality, reduce production bottlenecks and boost the productivity of the packaging lines.

Easy installation – retrofitted to existing system
High flow rates, small footprint
Rapid uniform chilling
Removes heat up to 130 BTU/lb.
Minimal capital investment
Maintains product particulate identity
Meets food safety standards for temperature control
Easy to clean, operate and maintain

Cooked Sauce & Liquid Food Chilling Information

ACCU-CHILL^® IC flour and dry ingredient cooling

Precise Temperature for Make-up

Flour and Dry Ingredient Cooling technology using injected cryogenic gas - either carbon dioxide or liquid nitrogen - optimizes incoming ingredient temperature. Precisely controlled temperature of ingredients and make-up components helps achieve the desired results baker's demand. Building on this technology, cooling food liquids and sauces is also achieved using cryogen injection from Linde. Optimum dough temperature is critical to most bakery operations. Keeping flour and other dry ingredients at a consistent and controlled temperature is difficult as they enter the process from outdoor storage silos. Our custom designed flour and dough cooling systems provide precise, yet easy-to-operate, methods to achieve the desired temperature. Linde systems use cryogenic gas - either carbon dioxide (CO₂) or nitrogen (N₂) - to automatically chill dry product in your pneumatic transfer lines.

Automate precise temperature control throughout your operation
Improved product quality
Less rework and rejected product helps reduce operating costs
Gain consistency of batches for each shift throughout the day
Reduce seasonal temperature fluctuation

Flour & Dry Ingredient Cooling Information Sheet

ACCU-CHILL^® dough mixer injection cooling

Dough exiting controlled temperature mixer

Consistent Make-up Temperature

Bottom cryogen injection systems are versatile, high-performance temperature control system designed specifically for precise control of bakery ingredients during mixing and blending. Linde's temperature control system and instrumentation for direct injection of cryogen into your dough mixer targets and maintains the precise temperature needed for your make-up. This process along with dry ingredient and flour cooling delivers important benefits for the bakery line operation. With a cryogen injection modification to your existing dough mixer, your operation can eliminate water ice associated with sanitary concerns that often arise, reduce labor costs to hand-load water ice, eliminate employee issues that develop with handling heavy bins of ice, provide cost effective removal of mixer generated heat and ensure product uniformity. Dough Mixer Information Sheet

Place an Order for Replacement Parts

Maintain Linde (and Legacy Praxair) Freezing & Chilling Equipment Systems

Linde's ongoing support of the systems we install includes keeping an inventory of OEM parts suitable for our temperature control systems. Our program makes it easy to request parts and receive them in a timely manner to keep your production up and running. Read about our parts service and make an on-line request

Discover More on How Linde Can Boost Your Productivity

Check out the processing options for your specific product market

Get answers to your food processing questions.

Contact us using the form link below.

Ask a question. Request a quote.

Linde continually expands product and service offerings guided by our key market competencies. Here are our latest applications