How 'Bottoms Up' Mixer Chilling Improves Food Processes
January 2, 2018
sponsored by Linde North America
Chilling from the bottom of a mixer is faster and more effective than ever, whether chilling ground meat or poultry, or blends for ethnic foods. This 12-page white paper from Linde LLC describes:
- How cryogenic bottom-injection (BI) chilling systems work
- Which foods benefit most
- How to pick the right system
- What special options and hygienic design features to consider
Cryogenic BI systems are typically used on batch mixers from 250 to 12,000 lbs. but can also be equipped for kettles, augers, grinders as well as continuous mixing and blending operations.
To download this white paper, please fill out the form to the right.