Cooling Power of Cryogenic Gases

Chilling Prepared and Convenience Foods with ACCU-CHILL
Discover how to optimize your prepared, catered and convenience foods with the help of rapid, hygienic chilling solutions from our ACCU-CHILL® product line
Tapping into New Markets with Cryogenic Chilling

Consumer demand for fresh, tasty, home-inspired convenience foods is growing worldwide. New formulations and recipes are increasingly resonating among discerning consumers, but these multi-component products present new cooling and chilling challenges. On the one hand, each ingredient in prepared foods behaves and deteriorates differently. Meat in ravioli or lasagna, for example, will spoil quicker than pasta, whereas the pastry in savory pies can quickly become stale.

And on the other, the multi-step manufacturing process is often complex, raising the risk of microbial contamination if the temperature is not accurately controlled.

Rapid yet gentle chilling can help overcome these challenges by halting bacterial growth and preserving the texture and flavor of delicate and varied ingredients in multi-component dishes.

We offer a wide range of dedicated cryogenic chilling solutions that help you maintain the right processing temperatures for prepared, convenience and catered foods both at your processing plant and during transit to your customers.

Highlights of our ACCU-CHILL portfolio include patented continuous cryogenic injector technology to inject extremely cold liquid nitrogen (LIN) directly into a specially designed tubular mixing chamber, where it rapidly cools hot consumable liquids such as sauces, soups and viscous "paste" products.

A Helping Hand in Catering and Distribution

Cryogenic cooling can ease the last-minute rush before serving food by facilitating the "mise en place". In addition to extending the shelf life of ready-to-serve and catered foods, the ability to bundle and front-load tasks can also improve cost-efficiency, boost productivity, and tighten control over purchasing and storage.

Moving beyond the kitchen, cryogenic liquid gases are also invaluable during transit as they provide a reliable, low-noise way to maintain tight temperature control over prepared foods. At atmospheric pressure, liquid carbon dioxide converts to solid carbon dioxide snow at -79ºC (-109ºF). This solid phase of CO2 - also known as dry ice - is a very effective and easy-to-use cooling medium during distribution in containers (such as E1 and E2 crates), cartons and combos, for instance. Dry ice can also be used for blending foodstuffs.

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