Meat&Poultry -- April 2014 - IPPE-8

booth profile

fulfilling
chilling
At IPPE, Linde takes a bottom-up
approach to cryogenic chilling

M

ark DiMaggio, head of food and beverage with Murray Hill, NJ-based
Linde LLC, is no stranger to trade shows
and the needs of meat and poultry processors he meets with regularly. Whether
during a trade show or during a visit to a
processing plant, Linde's mantra is preserving profits while increasing productivity
through efficient chilling using either liquid
nitrogen or carbon dioxide from an industry-leading equipment portfolio.
At the 2014 IPPE in Atlanta, DiMaggio and his team touted the benefits of
Linde's Advanced ACCU-CHILL Bottom Injection (BI) System. The BI technology is designed to push the efficiency
of blender/mixer operations by as much
as 50 percent compared to top-injected
snow horn systems, which typically lose
much of their chilling capabilities as the
gases are exhausted out of the system before all the product is sufficiently chilled.

Linde's ACCU-CHILL Bottom-Injection Chilling System

Traditional, top-feeding chilling systems, in
fact, typically require up to three times the
processing time and as much as 25 percent
more cryogen to achieve the same results as
Linde's bottom-injection system.
Able to be retrofitted on most existing equipment and requiring a two-day
installation window, the bottom injection
system is designed to pull cryogenic liquid through meat and poultry products,
delivering precise and rapid temperature
reduction that preserves product quality
and color and safely evacuates the chilling vapor through a custom engineered
exhaust system.
"Even chilling systems installed just a
few years ago can potentially benefit from
our new technology," DiMaggio said.
With new technologies like Advanced
ACCU-CHILL BI, said DiMaggio, "We
are helping processors meet their goals
for higher throughput with breakthrough,
Also featured at IPPE, Linde impingement
freezers offer the lowest operating cost
and highest production rate of any
cryogenic tunnel freezer in the industry.

high-efficiency designs and the lowest operating costs in the industry."
For processors of case-ready groundbeef patties, formed poultry products and
even sausage products, the bottom- injection technology minimizes the amount
of emulsified fat thanks to less blending.
The result is formed products that appear
cleaner, smear-free and ready for offerings
ranging from fresh to frozen.
For processors depending on blending
and grinding requiring precise final temperatures to manufacture formed, fresh
and frozen meat products, "this is our biggest step-change in chilling technology,"
DiMaggio said.
Ease of installation and operation of
the hygienically designed ACCU-CHILL
system ensures accurate, consistent results
with the added advantage of increasing
production and efficiency. Linde engineers
can custom-design proprietary hygienic
injection nozzles for customer's blending
equipment along with an exhaust system
for any style blender cover. "Engineering
is that important and our optimized BI
systems can save meat processors on the
order of $300,000 or more a year," concluded DiMaggio.
For more information, contact Linde at
www.lindefood.com or call: (800) 755-9277.

8

IPPE Recap * April 2014 * www.MeatPoultry.com
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Meat&Poultry -- April 2014

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