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Cryogenic Bottom Injector

Ideal solution for reducing and maintaining temperature of ground meats, dough or other products during mixing and blending process

Used with liquid carbon dioxide or liquid nitrogen, Air Liquide’s cryogenic bottom injectors offer an ideal solution for reducing and maintaining temperature of ground meats, dough or other products during mixing and blending process. With these safe and easy-to-clean equipment, you maintain control temperature while reducing your gas consumption.

How it works

The cryogenic bottom injector injects liquid carbon dioxide (LCO2) or liquid nitrogen (LIN) into the lower part of the mixing equipment directly into the food product. Thanks to this equipment, the cryogen is uniformly mixed with the product: the gas generated penetrates the product, thus lowering its temperature. By injecting the cryogen in direct impingment upon the products as it is mixed, cool down occurs precisely and in minutes.

In addition to controlling precisely product temperature, the Air Liquide cryogenic bottom injection technology allows a 10 to 15% reduction of liquid CO2 or nitrogen, in comparison to traditional top injection system.

Innovative solutions

Air Liquide offers a choice of LCO2 or LIN Bottom Injection solutions and a sanitary, quick disconnect injection system. Food contact inserts are easily and quickly removed and replaced with clean, sanitized inserts, even between batches.

Benefits

  • Allow you to maintain temperature control at lowest cost
     
  • Product temperature can be brought under control in minutes
     
  • Sanitary injectors can be quickly removed and cleaned

Services offered with this equipment