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 (-195C) 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…
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