Chilling to the Optimum Temperature
Meat Mixing and Blending
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.
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
Product Literature Download
ACCU-CHILL BI batch injection cooling
Whitepaper comparing batch and continuous meat mixer cooling
ACCU-CHILL LXC cryogen injection system
More Chilling Options
Visit the food lab for product analysis & cryogenic system recommendations