Linde advanced ACCU-CHILL Bottom-Injection Systems chill ground protein with cryogenic efficiency
Ideal for ground meat, poultry or seafood, the patented ACCU-CHILL Bottom-Injection Chilling System from LindeLLC chills proteins from the bottom of mixers/blenders with cryogenic efficiency – and precision. Temperature can be controlled within ±1.0º F, helping to ensure consistent product quality and repeatable mixing and forming operations.
Advanced ACCU-CHILL bottom-injection (BI) chilling systems, which can use either liquid carbon dioxide (CO2) or now liquid nitrogen (LIN), are inherently more efficient than top-injected systems that typically use CO2 snow or sometimes nitrogen. In fact, top-chilling may require three times more processing time and 20-25% more cryogen to achieve the same desired temperature.