Temperature control [ Return towards  Meat / Poultry / Delicatessen  ]

Temperature is a key parameter: it is crucial to avoid any temperature rise during the products transformation to preserve their organoleptic and hygienic properties.


Principle

Thanks to temperature control you can:

  • preserve the microbiological specification of the food,
  • reduce the temperature rise during mixing, cutting or shaping.

Equipment

Air Liquide has developed a Bottom Injection system for direct liquid nitrogen or CO2 injection to grinding and mixing devices, what guarantees :

  • a quick and precise chilling or freezing,
  • a constant temperature during processing,
  • bottom nitrogen injection ensure maximum utilization of cryogenic agent.

Air Liquide also offers a range of CARBOSPRAY™ devices enabling to:

  • quickly reduce temperature by approx. 10°C,
  • avoid sticking of the sticky products,
  • increase mechanical freezing capacity.

Our offer

Contact us

For any further information regarding technical and commercial solutions on this topic, do not hesitate to contact :

Ms. Katarzyna Bigos (Region South & East)
mobile : +48 698 688 527

Ms. Maria Kostka (Region West & North)
mobile : +48 604 406 095

By e-mail :
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Consult our brochures

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