Cryogenic chilling for meat mixing and blending
During meat processing, controlling the temperature of the mixture is crucial to prevent bacterial growth and maintain product quality. Heat generated during mixing can accelerate bacterial growth, leading to spoilage and reduced shelf life.
Achieve uniform, rapid chilling for meat processing
The ACCU-CHILL® CBC system by Linde is a cryogen injection system designed for continuous operations in meat processing. This system uses either liquid nitrogen or carbon dioxide to maintain a uniform temperature in the meat mixture. By injecting the precise amount of cryogen, the system ensures consistent temperatures, which helps in slowing bacterial growth and preserving the quality, texture, and flavor of products. The ACCU-CHILL® CBC system’s efficiency and performance surpass older technologies, making it ideal for production environments. The system also ensures the proper blending of products, fats, flavorings, and spices, which is crucial for maintaining accurate and consistent dimensions and weights of formed products.
Benefits
- Maintains uniform temperature for consistent product quality
- Reduces bacterial growth for extended shelf life
- Enhances blending of ingredients for uniform texture and flavor
- Improves efficiency over traditional chilling methods
- Supports continuous operations with minimal downtime