Cryogenic Meat Mixer injection Cooling with Nitrogen or Carbon dioxide
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 meat 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.
The ACCU-CHILL® meat mixer cooling systems either in batch or continuous form is a proprietary, bottom injection system that uses liquid nitrogen and provides improved efficiency and performance compared to older technologies. For meat mixing and blending this allows the processor to inject just the right amount of cryogen to keep the mixture at a uniform temperature. Injection nozzles are designed to inject cryogen deep into the meat mixer, resulting in a larger amount of cryogen transfer to the meat mixture and up to a 33% improvement in cooling efficiency. This in turn leads to shorter batch times or extended production runs. Both systems deliver a boost to capacity.