Global industrial gases and engineering company Linde is featuring new offerings at the 2025 installment of EATS in Chicago. The offerings include a rapid crust freezer built for freezing the surface of deli meats and similar products prior to portioning by slicing or dicing, and a cryogen injection valve and system to quickly reduce temperature during meat mixing. These and other Linde offerings will be on display at EATS in Chicago, Oct. 28–30 in Linde booth 4012.  

Improved product slicing

The Cryoline RC rapid crust freezer is a specialized, indexed product feed crust freezer built for freezing the surface of larger pieces of food products prior to portioning using methods such as slicing or dicing. The Cryoline RC technology uses high-velocity gas to rapidly freeze the product surface.

Wladimir Sarmiento-Darkin, director of business development, said, "The Cryoline RC delivers efficient, just in time crusting for increased yield in a small footprint with an easy to sanitize design leading to increased productivity and less down time."

Precise, rapid temperature reduction during meat mixing 

The newest entry to the Linde portfolio is the Accu-Chill CBC continuous blender cooling system. It provides rapid, precise temperature reduction during mixing or blending. At the heart of the system is the Accu-Chill CBC LXC cryogen injection valve assembly. The valve component is a stainless steel, cryogenic valve specifically designed for the conditions seen in a food production environment.

Accu-Chill CBC LXC cryogen injection valve assembly. Photo courtesy of Linde

“The nozzle component automatically closes once the cryogenic liquid has been injected to create a smooth surface along the inside blender wall. This self-closing mechanism minimizes the risk of food particles getting trapped in the nozzle opening which reduces nozzle blockage or cross-contamination between batches,” said Sarmiento-Darkin. 

Source: Linde