The Praxair Food Laboratory helps customers fully understand how cryogenic chilling and freezing will affect their product. When testing on full-size equipment in the Food Lab, customers can see the results before starting up a new process at their facility. Recent upgrades and brand new models of Praxair’s extensive cryogenic equipment line are now in the lab. So whether you need to see and evaluate straight tunnel, flighted or spiral equipment for freezing or chilling options, using the continuous rotary systems, the Praxair Food Lab is an invaluable starting point.
The most recent arrivals to the Food Lab are the ColdFront™ ultra performance systems, which meet the latest USDA guidelines for sanitary equipment. These new systems also use the power of cryogenic gases more efficiently and extract more cooling power in the same footprint of traditional cryogenic systems.
But the lab offers so much more by thoroughly evaluating the thermal characteristics of your product through actual testing and archival data. Combining the knowledge of the physical characteristics of your product with equipment testing results, yields the best options for your process. Proper equipment sizing, product loading, belt speed and target temperature point are just a few of the factors that can be determined by the experts in the Praxair Food Lab.
Lastly, your product can even be prepared in the Food Lab kitchen to simulate either how you process it or how the consumer would cook, boil, bake or fry your product. You get a better understanding of your product whether: 1) it’s prepared and then frozen or chilled or 2) if it is frozen or chilled and then prepared. It’s win/win for your process.
For more information about Praxair’s Food Technologies Laboratory, click here.
Great KitchensFind out how our customers get improved space savings and greater throughput at their facilities using the Praxair® ColdFront™ ultra performance tunnel freezing system. Read about the successes at Great Kitchens in Illinois.