Linde North America, a member of The Linde Group, the leading global gases and engineering company, launches the new hygienic cryogenic impingement freezer that was presented at the International Poultry Exposition in Atlanta.

“The Linde hygienic impingement freezer is perfect for processors who want either to completely freeze food products or to augment existing capacity by crust freezing before moving the product into a mechanical freezer,” said Mark DiMaggio, head of food and beverage markets, Linde North America.
The hygienic cryogenic impingement freezer is designed in accordance with U.S. Department of Agriculture and American Meat Institute guidelines for sanitary design, incorporating dozens of critical hygienic principles.
According to the company’s press release, the freezer delivers the highest freezing capacity per unit of floor space than any other straight-line freezer, and produces a consistent, uniform freeze that locks in moisture and reduces dehydration, resulting in higher yield. Plus, the freezer’s high efficiency allows customers switching from conventional cryogenic freezing to reduce their overall nitrogen consumption between 10 and 30 percent.