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Bottom-Injection Systems chill proteins from bottom of mixers.

2014-01-24 14:32:32| Industrial Newsroom - All News for Today

Suited for ground meat, poultry, or seafood, ACCU-CHILL® Bottom-Injection Chilling Systems chill proteins from bottom of mixers/blenders with cryogenic efficiency. Temperature can be controlled within ±1.0°F, helping to ensure consistent product quality and repeatable mixing and forming operations. Using either liquid carbon dioxide or liquid nitrogen, ACCU-CHILL systems are inherently more efficient than top-injected systems that typically use CO2 snow or sometimes nitrogen. This story is related to the following:HVACPoultry Chillers | Cryogenic Equipment

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