3,000 pounds of sauce can typically be chilled from 190 to
40°F within 15-20 minutes.
There is a better way to chill liquid foods that can offer both immediate and long-term benefits. It enables processors to chill fully cooked sauces below 40°F in minutes with improved quality, in a small, easy to clean system.
Introducing ACCU-CHILL® SC Inline Sauce Cooling
The patent-pending ACCU-CHILL® SC inline sauce cooling technology from Linde uses liquid nitrogen (minus 320°F) to rapidly chill pumpable hot liquid foods. The new cryogenic technology chills with precise temperature control at high flow rates.
Chill Hot Liquid Foods as Fast as They Flow
Faster production cycles / higher throughput
Maintenance and hygiene
Prepared Foods: Sauces and sauce pellets (including those used in cooked pastas and frozen entrees, ready meals, ethnic foods etc.); Purees, Pasta sauces (from marinara to alfredo) Cheese sauces; Barbecue (BBQ) sauces; White cream sauces; Brown gravies; Red gravies; Soup; Chili and other flowable ethnic foods.
Poultry, Red meat, Pork and Seafood: Marinades, glazes, gravies, etc.
Dairy, Bakery and Desserts: Custards, pie and pastry fillings, preserves, sauces and syrups
Food Product Development
Beyond sauces, this rapid inline cooling technology can contribute to food product development efforts such as new pasta products or innovative chilled and frozen prepared foods, dairy or bakery items and desserts
Get in the Flow with Linde
The Linde food team customizes complete systems to match the physical properties of the recipe such as viscosity and solids, as well as space considerations and other plant requirements.
The new ACCU-CHILL® SC inline sauce cooling system is only available from Linde, one of the leading gases and engineering company in the world. Linde LLC supplies the cryogen on-site and performs complete installations including training.
Find out what this new Linde technology can do for you.
Contact us or call: 800-755-9277.