Messer Americas is supporting its customers with nitrogen bottom injection chilling installations and new freezing technologies. The move could help reduce reliance on carbon dioxide (CO2).
The industrial gas firm today (29th Nov) confirmed its efforts, having made its 100th installation of bottom injection chilling technology, following a turbulent year for the US CO2 market.
Messer’s freezing injects liquid nitrogen through proprietary precision KRYOJECTOR® nozzles to chill dough, seafood products or even ground meat or poultry. The method is hygienic and provides consistency, prevents plugging, and retrofits into an existing system.
Dan Morgan, Director of Food and Beverage Markets at Messer Americas, said, “This 100th installation of our nitrogen bottom injection chilling system demonstrates our commitment to develop differentiated technologies that support temperature control at any step of a customer’s process from start-up to large-scale operations.”
To celebrate the latest milestone, Messer Americas has said it will showcase the technology at the upcoming International Production & Processing Expo (IPPE) that will take place on 24th to 26th January in Atlanta, Georgia.
Alongside the nitrogen bottom injection chilling installation, the firm will also showcase its new digital freezer monitoring system, its latest tunnel freezing technologies and its portfolio of spiral freezers.
Morgan continued, “We understand the right solution can improve a processor’s bottom line. For example, a major poultry processor used our IQF freezing solution to boost production by 50% and, at the same time, drove down cost to freeze by 43%.”
