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Linde Turns Mixer/Blender Chilling “Upside Down” with Liquid Nitrogen Bottom-Injection Systems



  Linde Turns Mixer/Blender Chilling “Upside Down” with Liquid Nitrogen
  Bottom-Injection Systems

Business Wire

MURRAY HILL & NEW PROVIDENCE, N.J. -- October 25, 2012

For the first time in the U.S. meat industry, Linde North America is now
making its patented bottom-injection chilling systems possible with liquid
nitrogen (LIN) for efficiently chilling protein product in mixers/blenders,
grinders and extruders used in ground meat and poultry operations.

Liquid nitrogen (LIN) is a high-efficiency cryogenic gas that can offer
operating cost advantages over traditional chilling systems. The Linde Food
Team can retrofit existing mixers or design and install a bottom-injection
system when upgrading to new mixing or grinding equipment.

Interstate Meat Distributors Inc. (Clackamas, OR), believed to be the first
meat processor in the U.S. to use bottom injection with liquid nitrogen (LIN
BI), reduces cycle times by 50% with a new ACCU-CHILL^® BI system from Linde.
Installed in 2011, the new system replaced existing components with
specialized proprietary equipment. Interstate Meat packages 60 million pounds
of ground beef and pork products a year for distribution throughout the
western U.S.

“Even chilling systems installed just a few years ago could potentially
benefit from our new technology. Engineering is that important -- and our
optimized BI systems can save meat processors on the order of $300,000 or more
a year,” says Mark DiMaggio, Head of Food & Beverage, Linde North America.
Linde can also configure BI chilling systems to use either CO[2] or LIN.

Bottom-injection systems are inherently more efficient than chilling from the
top of a mixer with CO[2] snow, pellets or ice. Top-chill snow horns may
require 3X more time and 20-25% more cryogen to achieve the same desired
temperature as BI systems.

Linde’s patented ACCU-CHILL^® LIN BI provides more cold-chilling power because
gas is injected from the bottom up so less gas is lost to exhaust. It also
removes BTUs more efficiently and rapidly than conventional systems as liquid
and gaseous nitrogen mixes through the batch. The bottom line is that LIN BI
reaches equilibration temperatures faster for shorter cycle times. Less mixing
also translates into increased production and enhanced product quality. In
addition, it means less emulsified fat so case-ready packages look better, and
burgers and patties eject from forming equipment cleanly and “smear free.”

The Linde Food Team performs in-plant assessments to identify current
cost-to-chill and works with processors to develop optimal process solutions.
For more information, visit: http://www.lindefood.com, or call: 800-755-9277.

Linde in North America

Linde North America is a member of The Linde Group, a world-leading gases and
engineering company with around 51,000 employees in more than 100 countries
worldwide. In the 2011 financial year, it generated revenue of EUR 13.787 bn
(US 18.1 bn). The strategy of The Linde Group is geared towards long-term
profitable growth and focuses on the expansion of its international business
with forward-looking products and services. Linde acts responsibly towards its
shareholders, business partners, employees, society and the environment – in
every one of its business areas, regions and locations across the globe. The
Group is committed to technologies and products that unite the goals of
customer value and sustainable development.

For more information, visit Linde in North America at http://www.lindeus.com

Contact:

Linde North America
Amy Ficon, 908-771-1491
Fax: 908-771-1460
Corporate Communications
amy.ficon@linde.com
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