Cryogenic Chilling & Cooling

Chill food using liquid nitrogen or cryogenic carbon dioxide provided by Linde

For whole muscle, diced and cut-up product, the ACCU-CHILL®  CRC system rotates and gently tumbles food portions, for maximum cryogen exposure.

Get precise, consistent and reproducible carbon dioxide snow distribution with the ACCU-CHILL® ECB even chill system for bulk bins.

The ACCU-CHILL® CBC meat mixer  system is a proprietary, cryogen injection system for batch or continuous operations that uses either liquid nitrogen or carbon dioxide.

Cooked sauces, soups, custards, fruit fillings & purées, gravy and other liquid foods can be rapidly cooled using the ACCU-CHILL® SC in-line chilling system using injected cryogen.

A chilling modification system for existing processing lines that quickly reduces the temperature of products in the dicing process, ensuring lower evaporative losses and reducing the amount of fines produced.

Whether in-line or in batch processing, carbon dioxide snow can be applied directly to food products. The carbon dioxide snow quickly removes heat from the food rapidly reducing the surface temperature.