The ACCU-CHILL IC flour and dry ingredient injection cooling system utilizes either traditional carbon dioxide cooling or a new liquid nitrogen system introduced by Linde. Reducing the temperature of silo-stored ingredients during pneumatic transit of the products produces the desired final ingredient temperature prior to dough make-up. An animated display of the process featuring different temperature scenarios will be on display to booth visitors.

 “To meet the demanding needs of temperature-controlled processing, each Linde freezer and injection cooling system can provide the flexibility our customers seek to meet the production requirements of their customers,” said Chris Johnson, business development director for Linde. “Linde freezing systems and cryogen injection processes provide consistent, reproducible performance in production capacity, cryogen use efficiency, and space utilization.”

Visitors to the Linde booth will be able to interact with food applications experts from Linde to discuss the company’s full line of freezing, chilling, and cooling systems. These offerings utilize direct cryogen application for freezing or chilling of almost any food product and in-line injection cooling for dry and liquid ingredients like flour and for liquid food products like cooked fruit fillings.