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New cryogenic chilling systems can help processors improve production, appearance and yield in mixer/blenders and even kettles. They also may 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 20 to 40% 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

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