Articles Tagged with ''chilling''

Food manufacturers, with their desire to find ways to innovate and improve their operations, have long utilized cook/chill technology that allows food to maintain its quality and shelf life for as long as possible.

The system is designed for integration with existing equipment to rapidly chill product prior to dicing or slicing.

This month at the International Production & Processing Expo in Atlanta, Praxair Inc. will feature 2,500 square feet of industrial and cryogenic gases technology to improve yield and increase productivity in the poultry and meat processing industries.

Linde North America is now making its patented bottom-injection chilling systems possible with liquid nitrogen (LIN) for efficiently chilling protein product in mixers/blenders, grinders and extruders used  in ground meat and poultry operations.

Today, most methods of mass cooking and chilling are pretty economical and sufficient for their purpose. However, processors and manufacturers continue to tweak thermal-processing procedures to eliminate remaining challenges.

Hoegger is a premium designer and manufacturer of process machinery used in the meat and food industries. They offer innovative system solutions for Form Pressing, Cooking and Chilling.