www.foodengineeringmag.com/articles/83641-liquid-nitrogen-technology

Liquid nitrogen technology

May 17, 2004




Engineered to prevent E-coli, salmonella, listeria, BSE and other contaminates of meat and other food products during processing, NitroJet uses a stream of nitrogen to cut, clean, separate and trim meat and vegetables. The technology pressurizes liquid nitrogen up to 60,000 PSI, from +500
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