Praxair Chilling: Thorough, Efficient, and Continuous
Heat removal from raw and fresh processed foods, cooked or baked foods, and produce at ambient temperatures is integral to many processing operations. Quickly cooling food products is an important step to ensure food safety and improve overall yield.
The rapid chill is a defining characteristic of Praxair's cryogenic systems. Liquid carbon dioxide is the mainstay of the Praxair program but innovative new applications using liquid nitrogen are increasingly popular with customers. Praxair is continually developing innovative new equipment and processes to deliver the cold you need, where and when you need it.
Check out exciting new advances in Praxair's Continuous Rotary Chiller, box and belt snowing systems, tunnel chilling as well as patented valve and nozzle delivery mechanisms that enhance the chill factor. Keep it cool with Praxair Food Technologies.
The rapid chill is a defining characteristic of Praxair's cryogenic systems. Liquid carbon dioxide is the mainstay of the Praxair program but innovative new applications using liquid nitrogen are increasingly popular with customers. Praxair is continually developing innovative new equipment and processes to deliver the cold you need, where and when you need it.
Check out exciting new advances in Praxair's Continuous Rotary Chiller, box and belt snowing systems, tunnel chilling as well as patented valve and nozzle delivery mechanisms that enhance the chill factor. Keep it cool with Praxair Food Technologies.
