New Linde Immersion Spiral Freezers Capitalize on Best of Both Technologies to Process More Than 20,000 lbs. per Hour
February 26, 2015 --
MURRAY HILL, N.J.and NEW PROVIDENCE, N.J., Feb. 26, 2015 /PRNewswire/ --The new Linde Immersion Spiral Freezer can "change the game" for processors of meat, poultry and seafood that need to meet demands for higher production capacity, says Mark DiMaggio, head of food & beverage for Linde LLC in North America.
The new immersion spiral freezer combines the best of two cryogenic technologies. Immersion in liquid nitrogen (at minus 320 degrees F) is the fastest way to crust-freeze food, while a spiral stage can freeze with a high level of consistency and efficiency in a limited floor space.
"Protein processors often call us when they're dealing with high-volume production challenges, such as when they're ramping up for a market expansion, or debottlenecking a plant," says DiMaggio. "Linde Immersion Spiral Freezers are proprietarily designed to deliver a consistent freeze with high efficiency for cost-effective, high quality food production. Because our solutions offer such high throughput in a limited space, they can totally change the game in food-freezing plant productivity, and operating leverage."
The hygienically designed Linde Immersion Spiral Freezer is a two-stage cryogenic freezer with a space-saving design that can process more than 20,000 lbs. per hour. The first stage applies an instant crust freeze with liquid nitrogen to maximize yield and protect surface integrity. The cold gases from the first stage travel into the second stage to maximize the use of BTUs for low operating costs.
Key uses include:
Meat and poultry: A range of marinated, cooked or raw, poultry, red meat and pork products that require a solid freeze, including diced meats, fillets and fajita strips, bone-in and boneless chicken and turkey breasts, drumsticks and wings.
Glazed and marinated products: Unlike conventional freezers, the immersion freezer works extremely well with wet, sticky, glazed or injected and marinated products. The bath of liquid nitrogen locks glaze onto the food product to maximize yield.
Seafood: Ideal for freezing scallops, shrimp, seafood fillets and shelled clams at high volume.
The liquid immersion and spiral freezer stages can be custom configured to meet specific requirements. The spiral stage ranges from compact to high-production 20' x 20' square models.
Linde offers a portfolio of hygienically-designed, state-of-the-art cryogenic freezers and chilling systems, attractive equipment leases, and turnkey services. 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) or call: 800-755-9277.
Linde LLC supports the Global Food Safety Initiative (GFSI) and the advancement of food safety. Linde has a Food Safety Management System in place for all bulk carbon dioxide (CO2) plants and air separation facilities supplying the food & beverage industry in North America. In June 2012, Linde became the first supplier to certify all of its CO2 plants to a benchmarked GFSI scheme, FSSC 22000 (Food Safety System Certification).
About Linde LLC in North America
Linde LLC is a member of The Linde Group. In the 2013 financial year, The Linde Group generated revenue of USD 23.1 bn (EUR 16.655 bn), making it the largest gases and engineering company in the world with approximately 63,500 employees working in more than 100 countries worldwide. The strategy of The Linde Group is geared towards long-term profitable growth and focuses on 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 company is committed to technologies and products that unite the goals of customer value and sustainable development.
For more information, visit www.lindeus.com
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SOURCE Linde North America
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