In the food industry, cooling hot consumable liquids such as sauces, soups, or high viscosity “paste” products present manufacturers with a number of challenges. Manufacturers need to rapidly cool sauces to minimize bacterial growth, improve shelf-life and eliminate production bottlenecks.
It is thus critical to lower the temperature as fast as possible to reduce food safety risks and maintain product quality. Linde’s ACCU-CHILL® SC system uses our patented continuous cryogenic injector technology to inject extremely cold liquid nitrogen (LIN) directly into a specially designed tubular mixing chamber. The low temperature of the LIN (–196 ºC) efficiently transfers cold to the sauce without freezing it or damaging the quality.