Processors weigh bottom-line impact of Linde Impingement Freezer
Ideal for freezing or crusting raw or marinated meat and poultry products from chicken and fish fillets to beef patties, a patented nitrogen impingement freezer from Linde reduces dehydration and marinate 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 percent 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, Ga.