Linde’s patented nitrogen impingement freezer is Ideal for freezing or crusting raw or marinated meat and poultry products from chicken and fish fillets to beef patties.
It also reduces dehydration and marinade losses by two or three times versus conventional cryogenic freezers to maximize product weight and increase yield.
The proprietary design gives the Linde impingement freezer the highest freezing capacity per square foot of floor space in the industry, typically 60% less than cryogenic tunnel freezers. The impingement freezer was one of a range of technology solutions featured by Linde North America at International Production and Processing Expo 2013 (IPPE 2013) in Atlanta, Georgia.
Cryogenic gas impingement technology was originally developed for hamburger patties, but is now finding a niche in marinated poultry, says Mark DiMaggio, head of food & beverage, Linde North America.
He said, “It is still relatively new for poultry and prepared foods processing, but more processors are giving it a harder look now because of the impact on production efficiencies. Reducing dehydration losses maximises product weight and that goes right to the bottom line. In addition, moisture retention helps lock in the flavor that keeps customers coming back for more, especially for marinated products.”
The hygienically-designed freezer is easy-to-clean and also ideal for prepared foods such as pizza and pizza toppings, garlic breads and other savory bakery products.
With the Linde impingement freezer, liquid nitrogen is injected from multiple directions to freeze products more evenly, beginning with an instant crust freeze. The new design replaces the uneven heat transfer rate of conventional freezing equipment with continuous, consistent, even freezing across and along the belt and from both the top and bottom surfaces.