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    When it comes to gas-enabled applications such as cryogenics, Messer engineers are among the most knowledgeable in the industry. If you need a devoted company to help you meet your quality, safety and efficiency targets, Messer is the only name you need to know.

    We’ve spent decades devising unique cutting-edge solutions that enable our customers to enhance quality, boost repeatability, and improve throughput with a portfolio of hygienically designed, state-of-the-art chilling systems.

    Traditional ice-based chilling is labor-intensive and increases the likelihood of production bottlenecks and workplace injuries. Mechanical chilling requires ammonia-based refrigerants, which are hazardous chemicals. But cryogenic systems from Messer utilize naturally occurring inert gases for a safer, smoother, solution.

    Best of all, Messer offers flexible equipment rental and purchase agreements and provides our customized turnkey service. Which solution can we implement for you?

    One of the great attributes of the LIN bottom-injection system is you don’t have to mix the meat as long, and a shorter mix time is always better for your end product. You can grind more pounds per hour. There’s less emulsified fat because it’s not as beat up, so it looks better in the package, too.

    Darrin Hoy, US Interstate Meat President, Interstate Meat

    Chilling Systems

    Messer’s KwikChiller for Chilling Fresh Poultry

    Messer’s KwikChiller for Chilling Fresh Poultry

    Ideal for:

    Chilling whole breasts, split breasts, tenders, trim and wings in combo bins

    The new KwikChiller delivers high-capacity chilling when floor space is at a premium. Developed in collaboration with poultry processors, successful installations demonstrated significant yield improvements and rapid, uniform temperature control. The nitrogen powered KwikChiller features an integrated exhaust, a safer alternative to shoveling CO2 pellets and fits through a standard dock door for easy installation.

    Messer's KRYOJECTOR® Bottom Injection Chilling Systems

    Messer's KRYOJECTOR® Bottom Injection Chilling Systems

    Ideal for:

    blender/mixers, kettles: meat, seafood, poultry, bakery dough, not-yet-formed meat and vegetable products, sauces, soups, purees, baby foods, paste and pulp products

    Our bottom injection chilling systems use liquid nitrogen injected through proprietary precision KRYOJECTOR® nozzles to chill dough, seafood products or even ground meat or poultry with cutting-edge efficiency. This hygienic system provides batch to batch consistency, prevents plugging, and retrofits simply into your existing system.

    Messer's Combo Chilling Systems

    Messer's Combo Chilling Systems

    Ideal for:

    meat and poultry parts

    These automated systems load chicken, pork, turkey, or red meat portions into a combo and layer them with CO₂ snow. Increase production, reduce labor and improve temperature consistency by eliminating manual dry ice pellet shoveling.

    Messer CO₂ Snow Dispenser

    Messer CO₂ Snow Dispenser

    Ideal for:

    seafood, poultry and meat

    Each automated box chilling system consistently fills boxes on a conveyor with precise quantity of CO₂ snow, replacing the need for conventional dry ice or water ice systems when processing poultry, pork, seafood and other valuable chilled foods.

    Messer's Flour and Dry Ingredient Chilling System

    Messer's Flour and Dry Ingredient Chilling System

    Ideal for:

    baking ingredients including flour, sugar and spices

    Ideal for bakeries, our customized systems give you consistent temperature control (+/- 1° F) of flour, sugar, spices, and other ingredients as they enter your mixer or blender, making dough handling and forming processes more consistent and repeatable year-round.

    Resource

    High-efficiency Cryogenic Chilling for Food Processing

    High-efficiency cryogenic chilling processes boost productivity and streamline food processing operations while reducing cost. They also help maintain proper food temperatures at plants, which are essential for food quality and safety.

    Download this whitepaper for an introduction to food processing utilizing cryogenic gases – either carbon dioxide (CO2) or nitrogen (N2). 

    Download the Whitepaper
    Cryogenic Chilling for Food Processing
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