Lock in flavor while maximizing high quality throughput.
When a frozen meatball recipe takes off in the market, state-of-the-art cryogenic freezing technology can help achieve a leap in quality throughput in a compact space. Cryogenic freezing solutions from Linde can also save time and labor – and are designed with food safety and hygiene in mind. They can help meatball processors in mixing, forming and freezing operations:
Improve forming repeatability. More precise temperature equilibration of ground meat in mixing and blending eliminates “hot spots” and improves repeatability in meatball forming operations. Injecting cryogenic gases from the bottom of a mixer/ blender is much more efficient than top chilling methods.
Lower operating costs. Linde designs bottom-injection systems and other cryogenic equipment for high efficiency and low cryogen consumption to help reduce operating costs.
Boost moisture retention. Rapid freezing with either carbon dioxide or liquid nitrogen locks in moisture to keep more weight on the bottom line. It also locks in flavor to satisfy meatball fans -- and build brand loyalty.