New cryogenic chilling systems can help processors improve production, appearance and yield in mixer/blenders and even kettles. They offer hygienic design for easier cleaning and improved food safety. Advanced chilling systems that inject a liquid cryogen into the bottom of a mixer/blender or kettle may deliver 10 to 15% more chilling efficiency than other chilling approaches. In this whitepaper you’ll learn:
• The scientific advantages of cryogenic bottom-injection (BI) chilling systems
• The new range of foods that can be processed with advanced BI
• Principles for evaluating the hygienic design of new chilling equipment
• Elements of matching the BI chilling system to the food process
• Important considerations for purchase and installation