- THE MAGAZINE
- FOOD MASTER
A new cryogenic freezing tunnel uses less nitrogen and is easy to clean.
Known for their heavy use of energy, the meat and poultry industries need to cut usage wherever they can.
Ice forming on freezer ceilings is a food safety regulatory issue and a sign of energy waste.
Incorporating cryogenic freezing in place of mechanical freezing gave way in the last decade to an appreciation of the ROI cryogenic systems provide in terms of reduced yield loss, improved product quality, throughput and a focus on safety and sanitation.
Using high-efficiency liquid nitrogen or liquid CO2, the Linde hygienic, inline tunnel crust freezer rapidly chills deli logs prior to slicing.
Images from Food Automation & Manufacturing Conference and Expo in Naples, Florida, April 14-17, 2013.
Burns & McDonnell Global Reporting Initiative (GRI)-certified corporate sustainability reporting (CSR) specialists discuss:
With access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.
Where the buying process begins in the food and beverage manufacturing market.
Visit www.foodmaster.com to learn more.