Linde showcases cryogenic freezing range
applications at IPA 2004 in Paris. FoodProductionDaily.com took a
look.
Linde Gas has developed a brand new range of cryogenic freezing applications that it believes offers food producers a comprehensive choice. From dealing with relatively straightforward dry products to sticky wet applications, the company believes it has the ideal machine.
And what is more, they are more hygienic than ever.
"The Cryoline MT is our new range," Linde cryogenic engineer Alain Angelini told FoodProductionDaily.com. "We've improved on all the hygienic issues, and tried to make the tunnels as easy to clean as possible."
These improvements have been driven by new hygiene regulations, but also by customer demand for absolute reliability. In order to achieve this, each tunnel has built-in technology that tells users exactly what is going on inside. A report can be printed on demand.
As Angelini acknowledges, traceability in food production is now a de facto requirement, and the Cryoline MT range has taken this fully into account.
Linde's linear cryogenic tunnels can be divided into stainless steel belt tunnels and plastic belt tunnels. Plastic belt tunnels are best suited to sticky or wet food products such as meat, fish or ice cream.
Linde also offers a great deal of flexibility, because tunnels can be enlarged by adding on modules."This tunnel here could be six metres or nine metres long, depending on the users needs," said Angelini, pointing to the tunnel on display.
The tunnels can also cool products from below and also by spray from above. "Processors can also use liquids with this technology," said Angelini.
Other tunnel types on offer from Linde include spiral tunnels, cabinet freezers for batches and rotating tunnels that ensures that small sticky pieces do not stick together."We try and find a tailored solution for our customers, explained Angelini.
In addition, he is quite clear that Linde is only involved in cryogenic freezing applications; the company is not involved in mechanical freezing. "When we develop a range of equipment, we think of the right solution for the right product," he said.
Freezing and cooling tunnels that use cryogenic technology - liquid nitrogen and carbon dioxide - have been used in the food industry for decades. What Linde has atempted to do is provide the food production industry with cutting edge technology that best utilises cryogenic applications.
Indeed, earlier this year, Linde Gas marketing manager for freezing and cooling, Derrick Norvill, told FoodProductionDaily.com that he firmly believed that cryogenic freezing gives food manufacturers better results than mechanical freezing.
He argued that it was quicker, which results in less cell breakdown in food. And with expansion in the ready meals market unlikely to suddenly stop, the need for freezing and chilling technology in food production certainly looks set to continue.
The current IPA exhibition is only the second time that Linde's Cryoline MT has been displayed; the first time was at IFFA in Frankfurt, six months ago.
