Optimum Mixer Temperature for Ingredient Incorporation
Cooling Dough During Make-up
Consistent Make-up Temperature
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 and the sanitary concerns that often arise
- Reduce labor costs to hand-load water ice
- Eliminate employee issues that develop with handling heavy bins of ice
- Assure product uniformity and maintain quality
- Provide cost effective removal of mixer generated heat
ACCU-CHILL® LXC Cryogen Injection System
At the heart of the Linde process to remove heat generated in the dough mixer is ACCU-CHILL® LXC cryogen injection valve. The LXC valve assembly can be installed on process equipment such as mixers, augers, blenders and weigh hoppers. It allows for the proper amount of cryogen to keep the dough cool. Components are custom engineered for your precise chilling target temperatures.
ACCU-CHILL® CBC Continuous Blender Chilling
The Linde continuous blender chilling system is a proprietary, bottom injection system that uses liquid nitrogen or carbon dioxide chilling to provide improved efficiency and performance compared to older technologies. Cryogenic carbon dioxide or liquid nitrogen used in your mixing operation keeps your product at an optimal temperature by removing heat generated while mixing. Using cryogenic gas in your mixer eliminating the need for water ice.
Product Literature Download
ACCU-CHILL LXC cryogen injection valve
ACCU-CHILL® CBC continuous blending cooler