Linde LLC will introduce a next-generation cryogenic freezer that represents a ‘new wave’ in quick freezing at the International Production & Processing Expo (IPPE) in Atlanta next year. In addition, the company will feature two proprietary solutions for chilling cut or ground poultry and meat products to help meet productivity and food safety requirements.
The new patent-pending CRYOLINE® CWI CRYOWAVETM impingement freezer combines the benefits of dual-action CRYOWAVE product agitation with impingement cryogenic gas flow into a single high-capacity solution, ideal for crusting or individually quick freezing (IQF) sliced and diced chicken, chicken wings, meatballs, sausages and pizza toppings.
The Tier One company said the high-efficiency wave-impingement freezer can reduce operating costs and increase output. The design delivers nearly three times the heat transfer rate of traditional modular cryogenic freezers. At the same time, it significantly reduces dehydration losses, which leads to improvements in product weight and overall yield.
Linde is also featuring two other technologies at the show.
A press release said, “New LIXSHOOTER® injectors for mixer chilling self-seal against the blender wall to prevent food from penetrating and clogging nozzle orifices. The hygienically-designed bottom injectors are easy-to-retrofit and can chill with either liquid nitrogen (LIN) or carbon dioxide (CO2). A dual-cryogen option makes it possible to switch between cryogens in minutes.”
“The ACCU-CHILL® combo chiller automates the handling and chilling of cut or deboned meat and poultry. The chiller evenly layers product in the combo bin with CO2 snow for more rapid and consistent chilling. It also eliminates the risks associated with manually loading product and shoveling dry ice.”
IPPE will be held in Atlanta from 30th January 2018 to 1st February 2018.