Linde Offers Nitrogen Impingement Freezers

MURRAY HILL, N.J. - Linde's patented nitrogen impingement freezer reduces dehydration and marinade losses by two or three times versus conventional cryogenic freezers, the firm reports.

The proprietary design gives the Linde impingement freezer the highest freezing capacity per square foot of floor space in the industry, the company said. It is ideal for freezing or crusting raw or marinated meat and poultry products from chicken and fish fillets to beef patties, Linde reports.

Cryogenic gas impingement technology was originally developed for hamburger patties, but is now finding a niche in marinated poultry, says Mark DiMaggio, head of food & beverage, Linde North America. “It is still relatively new for poultry and prepared foods processing, but more processors are giving it a harder look now because of the impact on production efficiencies. Reducing dehydration losses maximizes product weight and that goes right to the bottom line. In addition, moisture retention helps lock in the flavor that keeps customers coming back for more, especially for marinated products.”

With the Linde impingement freezer, liquid nitrogen is injected from multiple directions to freeze products more evenly, beginning with an instant crust freeze, Linde said. The new design replaces the uneven heat transfer of conventional freezing equipment with continuous, consistent, even freezing across and along the belt and from both the top and bottom surfaces.

Learn more at lindefood.com.