Cryo-chilling in mixers/blenders

Chilling in a mixer/blender is usually applied to products destined to immediate use in the production chain.
Cryo-chilling in a mixer/blender can use either carbon dioxide (CO₂) or nitrogen ( N₂) as refrigerant. Carbon dioxide is especially suitable for meat, especially white meat, ensuring rapid chilling while avoiding excessive temperature stress on the delicate meat surface. An additional quality protection advantage of carbon dioxide is provided by its bacteriostatic characteristics.
For optimum efficiency and cost effectiveness, usually bottom injection is to be preferred to top injection.

Areas of application

In general this application uses liquid CO₂ as a refrigerant. The application chills the raw material rapidly to the desired temperature regardless of the temperature on the cutting table. The method can be used in all cases where the cooling of raw materials or products for direct use in production is required.

Adventages

This method allows fresh raw materials to be used further on in the production process. It gives better keeping qualities as the CO₂ retards the growth of bacteria (is bacteriostatic).

Mode of operation

Carbon dioxide is piped to nozzles fitted in the bottom of the mixer/blender. The nozzles are opened and the drop in pressure converts the liquid carbon dioxide to snow. On direct contact with the raw material, the snow acts as a cooling agent. A vent in the lid of the mixer/blender allows the gas that is formed to escape.   

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Mixers/blenders