Chilling to the Optimum Temperature

Meat Mixing and Blending
Cryogenic gas injection cools mixers with nitrogen or carbon dioxide. Rapid removal of heat generated during mixing in both batch and contiguous operations.
Blended and formed meat patties
Freshly ground beef
Improve Product Quality and Enhance Safety

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 and optimal incorporation of fats, flavorings and spices - all at the targeted temperature to preserve quality, texture and flavor.

Cryogen injection
The Optimal Blend

The ACCU-CHILL® CBC and ACCU-CHILL® BI cryogen injection mixer cooling systems for continuous or batch processing (respectively) are both  proprietary, bottom injection systems that use liquid nitrogen for rapid removal of heat. Each 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. The ACCU-CHILL® LXC injection valve is the mechanism that delivers cryogen deep into the product, resulting in a larger amount of cryogen transfer to the mixture and up to a 33% improvement in cooling efficiency. This in turn leads to shorter batch times or extended production runs. The systems deliver a boost to capacity.

Maintain your systems using equipment-specific replacement parts

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