Because cold-temperature processing is critical to many food-processing operations, improvements in technology can have an impact on productivity and profits. The bigger the gain, the stronger the multiplying effect.
That is what has been happening over the past few years in cryogenic freezing and chilling technology, according to Mark DiMaggio, head of food and beverage at Linde North America, New Providence, N.J.
Linde has introduced a new system to individually quick-freeze diced poultry and other small or fragile items at Tip Top Poultry, Marietta, Ga., on an IQF diced chicken line. The new Cryoline CW (Cryowave) freezer from Linde uses a rolling-wave action to keep IQF products separate as they freeze. It can be equipped for either liquid nitrogen or CO2.
Cryogenic solutions can reduce operating costs and help processors get more productive capacity out of the same floor space, DiMaggio notes. The airflow design on the new Cryoline XF (Crossflow) spiral freezer, for example, improves processing efficiency compared to existing cryogenic spiral freezers, according to the company. The design utilizes cryogenic gases more efficiently and chills food at a more even rate across the entire belt width. The result is a more consistent product quality and reduced operating costs.