Linde Advanced ACCU-CHILL® Bottom-Injection Systems Chill Ground Protein with Cryogenic Efficiency

Linde Advanced ACCU-CHILL® Bottom-Injection Systems Chill Ground Protein with
                             Cryogenic Efficiency

PR Newswire

MURRAY HILL, N.J. and NEW PROVIDENCE, N.J., Jan. 23, 2014

MURRAY HILL,N.J.and NEW PROVIDENCE, N.J., Jan. 23, 2014 /PRNewswire/
--Ideal for ground meat, poultry or seafood, the patented ACCU-CHILL®
Bottom-Injection Chilling System from Linde LLC chills proteins from the
bottom of mixers/blenders with cryogenic efficiency- and precision.
Temperature can be controlled within +1.0 degreeF, helping to ensure
consistent product quality and repeatable mixing and forming operations.

(Logo: http://photos.prnewswire.com/prnh/20130530/NY23246LOGO-b )

Linde is featuring the patented technology at the International Production and
Process Exposition (IPPE), January 28-30, 2014 in Atlanta, Ga., booth #5845.

Advanced ACCU-CHILL bottom-injection (BI) chilling systems, which can use
either liquid carbon dioxide (CO[2]) or now liquid nitrogen (LIN), are
inherently more efficient than top-injected systems that typically use CO[2]
snow or sometimes nitrogen. In fact, top-chilling may require three times
more processing time and 20-25% more cryogen to achieve the same desired
temperature.

With a top-chilled mixer, CO[2] snow or LIN loses refrigeration as it travels
through the air from the top of the mixer, and more BTUs are lost to the mixer
exhaust before the CO[2] snow or liquid nitrogen is blended into the meat.

In contrast, injecting CO[2] or nitrogen from the bottom of the mixer/blender
as a liquid utilizes most of the refrigeration available so it is immediately
available to the chilling process. The Linde food team can retrofit the
ACCU-CHILL BI system to existing mixers, or design and install a customized
chilling system when upgrading to new mixing or grinding equipment.

Linde is the first to configure bottom-injection chilling systems for the U.S.
meat industry using liquid nitrogen (LIN), in addition to CO[2]. The 2014 IPPE
Show in Atlanta marks the formal introduction of the re-designed Advanced
ACCU-CHILL systems to the U.S. market. Advanced ACCU-CHILL systems utilizes
the refrigeration more efficiently and rapidly than conventional systems.

The Linde food team assists in the selection of the cryogen which will depend
on several factors, and optimizes the BI system for the plant and process to
help maximize ROI.

"Even chilling systems installed just a few years ago can 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 for Linde North America.

The bottom line is that the Advanced ACCU-CHILL BI system can reach protein
equilibration temperatures faster and with shorter cycle times than
conventional systems. 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 are ejected from
forming equipment cleanly and "smear free."

Interstate Meat Distributors worked with Linde first to beta test the Advanced
ACCU-CHILLBI system on a 2,000 lb./batch blender, and then to add the system
to 3,000 and 5,000 lb. mixers as well. Interstate Meat Distributors Inc.
(Clackamas, OR) processes more than 60 million pounds of ground beef and
sausage a year, packaged in case-ready trays, overwrap, fresh patties, IQF
patties and chubs for distribution throughout the western U.S.

Linde application engineers documented existing chilling process parameters,
and designed a new proprietary hygienic nozzle injection system for multiple
ports on the blending vessel, and a new exhaust system for the lid to make it
a complete, matched system. (The new injection nozzles and venting system can
run either CO[2] or LIN.)

Easy installation, operation and hygienic design contribute to the
effectiveness and efficiency of the Advanced ACCU-CHILL BI system. Besides
accuracy, repeatability and high-quality results, higher efficiency can help
processors achieve higher production capacities, or achieve the same capacity
with reduced labor.

The Linde Food Team performs in-plant assessments and works with food
processors to develop optimal solutions. For more information, visit Linde
(www.lindefood.com) at IPPE Booth #5845,or call: 800-755-9277.

About Linde in North America
Linde North America is a member of The Linde Group, a world-leading gases and
engineering company with approximately 63,000 employees in more than 100
countries. In the 2012 financial year, Linde generated revenue of EUR 15.280
bn (USD 19.9 bn). The strategy of The Group is focused on long-term profitable
growth and 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 Linde Group is
committed to technologies and products that unite the goals of customer value
and sustainable development.

For more information, see The Linde Group online at www.linde.com

IPPE 2014, Atlanta, Jan. 28-30
Visit us at booth #5845

SOURCE Linde North America

Website: http://www.linde.com
Contact: Amy Ficon, Corporate Communications, 908-771-1491, Fax 908-771-1460,
amy.ficon@linde.com
 
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