Quickly freezing proteins during production leads to greater product quality and appearance and reductions in waste. Yet the inability of many processors to leverage the optimal technologies remains a major operational obstacle, analysts say.

In the U.S., water immersion chilling (WC) is commonly used to chill poultry while other regions of the world, such as the European Union (E.U.), prefer air chilling (AC).

At the mixer or blender, chilling may appear under control, but minor variations can creep in that may go unnoticed or unaddressed, adding unnecessary costs to your bottom line.

Meat and poultry processors that underestimate the importance of investing in state-of-the-art chilling and freezing technologies and systems are set to feel the cold.

Praxair is a leading provider of cryogenic gases for food freezing and chilling.

Linde takes a holistic approach and may deliver a higher level of process and temperature control with best-in-class cryogenic solutions.

ALKAR offers the world’s most extensive line of Continuous Thermal Meat Processing Systems for cooking, smoking, chilling and pasteurization.

Precision System provides process repeatability to box chilling.

Advanced solutions for hygienic mixer chilling and automated box chilling