With the in-line chilling system, Company's injector technology precisely controls the amount of cryogenic carbon dioxide (CO2) gas into the convey line to instantly chill dry ingredients as they flow to the mixer. Temperature of the ingredient is measured prior to the mixer in order to control temperature of the product to within ±1F° of the set point. Using the system, bakery operations can achieve more accurate and consistent temperature control that enhances the quality and handling characteristics of the dough. Cryogenic chilling improves the ability to mix at ideal temperatures and reduces or eliminates the use of supplementary ice cooling, improving product quality.
Linde, www.lindefood.com