Linde shifts meat processing into “overdrive”


With protein processors under pressure to improve productivity, Linde North America is showcasing a range of patented cryogenic freezing and chilling solutions at the AMI Expo 2012 that can shift processing lines into a higher gear – with higher throughput and higher yields.

From tomorrow (May 1st), to May 3rd, Linde is highlighting state-of-the-art technologies specifically designed to freeze and chill meat, poultry and seafood products at high volumes.

In addition, Linde’s proprietary, high efficiency, hygienic designs can maximise yields by locking in moisture and reducing fines losses. Higher volume operations generally mean higher savings.
Cryogenic technology uses high-efficiency liquid nitrogen or carbon dioxide. To make it easier to shift lines to the latest solutions, Linde lease agreements reduce immediate capital outlays.

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