This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
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
On-Demand: Lean, Six Sigma, TPM, and WCM, without the necessary management system, are not sustainable improvement technologies. Sustainable business improvement requires a complete system and framework to effectively manage the long term transformational processes required of these methodologies.
On Demand Plumbing System Design for Food Safety, a Food Plant of the Future webinar presented by Hixson and co-sponsored by Food Engineering magazine, will cover plumbing design strategies that help facilities keep food safety at the forefront, maximize plumbing systems for expansion and change and provide the necessary durability for the future.
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.
Report Abusive Comment