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Engineered for ground meat, poultry and seafood, the Linde ACCU-CHILL bottom-injection chilling system chills proteins from the bottom of mixers and blenders; temperatures can be controlled to within +/-1ºF. Able to use either liquid carbon dioxide or liquid nitrogen, the system has a hygienic design and can be retrofitted to existing mixers.
Linde North America, Inc.; 800-755-9277; www.linde.com