Lock-in shape and quality of plain cooked pasta and stuffed pastas with cryogenic freezing.
Stuffed shells, tortellini and other fresh cooked pastas are tender when they emerge from cookers and forming equipment, and must be treated with care as they are further processed. State-of-the art cryogenic freezing solutions from Linde are designed with this in mind, and can:
Reduce pasta breakage and product losses. Rapid crust-freezing with carbon dioxide (CO2) or liquid nitrogen (LIN) protects product shape to reduce losses from breakage — and maintain moisture and visual appeal.
Boost high-quality throughput. New cryogenic freezers can freeze pasta with precision at high-volume production rates and low cryogen consumption.
Improve food safety and hygiene. Hygienic design reduces the chance of contamination and makes equipment easier to clean to reduce maintenance and downtime.
Sauce Cooling and Freezing
Many pasta and noodle recipes incorporate soft fillings or include sauces and gravies. Pasta sauces, for example, may be simply chilled and jarred, or they may be injected onto a trayed frozen entree, or inserted in frozen form into a bag of cooked pasta. Linde technology can quickly transform sauce cooling or freezing processes for faster production and more consistent food quality. This includes:
ACCU-CHILL® Inline Sauce Cooling System – New
Rapidly cool sauces, gravies, marinades, fillings, etc. as they flow from the kettle to the next production step to dramatically improve production rates.
CRYOLINE® PE Sauce Pellet Freezer
Quick-freeze signature sauces into IQF chips, cubes or other forms for use in ready meals, pastas, etc.