Meat Mixing 

CryoBlend™ cryogen injection cooling systems and services

Blending technology and expertise

Heat generated during mixing and grinding accelerates bacterial growth that in turn can lead to off-flavors, decreased shelf life and spoilage. Our CryoBlend™ cryogen injection cooling system slows bacterial growth and assures uniformity of temperature, which is essential to obtaining accurate and repeatable results with patties and other formed products. Properly chilled meat and pork also ensures the perfect incorporation of fats without smearing and maintain the unique properties of blended flavorings & spices — all at the targeted temperature to preserve quality, texture and flavor of your product.

Traditionally, cryogenic carbon dioxide has been used to quickly reduce and economically control product temperature. Praxair has introduced a technology under the CryoBlend brand to closely match CO2 results but instead using liquid nitrogen.

Meat Mixer Cooling market sheet (299KB)
Cryogen Injection Cooling for improved production (950KB)