CryoBlend™ cryogen injection Meat Mixer Cooling
Improve Product Quality and Enhance Safety
Praxair cryogenic gases can be used in the early stages of production to help ensure food safety and product quality. Heat generated during mixing and grinding can accelerate bacterial growth and lead to off-flavors, decreased shelf life and spoilage. Cryogenic carbon dioxide or liquid nitrogen used in your meat mixing operation keeps your product at an optimal temperature – slowing the growth of bacteria. Consistent mix temperatures are also essential for making formed products such as patties, with accurate and consistent dimensions and weights.
Additionally, properly chilled product ensures the perfect blending of product, fats, flavorings and spices - all at the targeted temperature to preserve quality, texture and flavor. Download your copy of the Praxair document featured in National Provisioner magazine that discusses the importance of temperature control during meat mixing and grinding,
The newest of the CryoBlend™ meat mixer cooling systems is a proprietary, bottom injection system that uses liquid nitrogen and provides improved efficiency and performance than older technologies. Bottom injection nozzles are designed to inject cryogen deep into the meat mixer, resulting in a larger amount of cryogen transfer to the meat mixture and a 33% improvement in cooling efficiency. This in turn leads to shorter batch times and increased production capacity.
Following customer successes with the ColdFront™ family of cryogenic freezing and chilling systems, the new CryoBlend technology uses a precise cryogen control mechanism. For meat mixing and blending this allows the processor to inject just the right amount of cryogen to keep the mixture at a uniform temperature.