Linde North America Offering Crygogenic Freezing Solutions

NEW PROVIDENCE, N.J. - Linde North America has developed proprietary cryogenic freezing and chilling solutions that can process from a few hundred to 20,000 pounds of food product per hour, the company said.

"The impact of cryogenic advances can be pervasive, improving production capacity and overall competitiveness for years to come," said Mark DiMaggio, head of food and beverage for Linde. The patented design of Linde nitrogen impingement freezers offer the highest freezing capacity per square foot of floor space on the market, DiMaggio says. The Linde food team develops customized solutions based on either carbon dioxide (CO2) or nitrogen, depending on which cryogen is best for the process and the plant.

DiMaggio says state-of-the-art cryogenic solutions can reduce operating costs and help processors get more productive capacity out of the same floor space. A patent-pending airflow design on the new Cryoline® XF (Crossflow) spiral freezer, for example, improves processing efficiency by 10 percent or more compared to existing cryogenic spiral freezers. 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.

The Linde Food Team performs in-plant assessments and works with processors to develop solutions. For more information, visit www.lindefood.com