Chilling ground proteins, dough or prepared food blends in kettles mixers/blenders from the bottom up with liquid nitrogen (LIN) or carbon dioxide (CO2) is far more efficient than top-chilling methods and can improve the speed and repeatability of forming operations. It can also improve product freshness and color. The cryogen sublimes or vaporizes immediately, and consistently cools the food product. The cold cryogenic vapor is then pulled through the food product to provide additional cooling before being safely vented through an exhaust system.
Cryogenic bottom-injection (BI) chilling systems are widely used for rapidly chilling ground meat, poultry and seafood in mixers, blenders or tumblers. However, the ability to handle wet mixes under sanitary conditions in high-volume mixers can pose a special challenge. Linde continues to assist our customers with cold food processing and new product development with our patented LIXSHOOTER® injectors (see below). The hygienic design extends the advantages of BI chilling to a variety of even wet foods or ingredients such as:
- Proteins: Wet poultry and seafood mixes
- Prepared foods: Gourmet foods, bean and cheese blends, ethnic foods
- Bakery: Dough and batter recipes
- Dairy: Yogurt and frozen desserts
- Pet foods: Wet blends for canned food
Why go with a Linde Kettle Chilling Solution?
If you are using a kettle to cook filling for ethnic foods such as burritos and enchiladas, traditional methods of chilling these foods can be time consuming, space constraining and unhygienic. Chilling your thicker foods and liquids with a Linde kettle chilling system using LIXSHOOTER® injectors offers several benefits:
- Chill product from 200°F to 40°F in under an hour
- Small Footprint compared to heat exchangers
- Flexibility to retrofit existing kettle or provide a separate cooling kettle
- Dual Cryogen System that can use either LCO2 or LIN
- Easy to clean
- Increased plant production efficiency and overall increase in throughput
Linde BI Chilling Solutions
Consult the Linde food team if you are planning to add or upgrade blending, mixing, tumbling or an existing BI chilling system. In many cases, it is not necessary to replace the existing kettle, mixer or blender. However, proper design and installation of the bottom-injection chilling system are essential to optimizing performance.
ACCU-CHILL® Bottom Injection Chilling Systems
New bottom-injection (BI) chilling systems from Linde deliver cryogen with precision and can be retrofitted to existing kettles, mixers, blenders and tumblers, or installed with new mixer/blender equipment.
LIXSHOOTER® Bottom Injectors
Unlike other cryogenic bottom-injection (BI) nozzles, new hygienic LIXSHOOTER® bottom injectors are designed to prevent food product from penetrating injector orifices. These self-sealing injectors mount flush with the internal surface of the kettle or mixer to significantly minimize areas that could harbor moisture or foodborne pathogens.
With a dual-cryogen option, the injectors can chill with either liquid nitrogen (LIN) or carbon dioxide (CO2). The dual-cryogen option for LIXSHOOTER injectors makes it possible to switch between LIN and CO2 in a matter of minutes rather than hours or days, providing for production flexibility and higher reliability in cryogen supply.
The Linde Food Team custom engineers solutions matched to your requirements for optimal results. Request an in-plant assessment now.