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Complete the form below to access this free white paper. 

 

New cryogenic  chilling systems can help processors improve production, appearance and yield in mixer/blenders and even kettles. They also may offer hygienic design for easier cleaning and improved food safety.

 

Advanced chilling systems that inject a liquid cryogen into the bottom of a mixer/blender or kettle can deliver 20 to 40% more chilling efficiency than other chilling approaches.

 

In this white paper you’ll learn:

  • The scientific advantages of cryogenic bottom-injection (BI) chilling systems
  • The new range of foods that can be processed with advanced BI
  • Principles for evaluating hygienic design of new chilling equipment
  • Elements of matching the BI chilling system to the food process
  • Important considerations for purchase and installation

Fill out the form to receive the paper

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