Consistency control
Modifying viscosity and consistency of food pastes.
The consistency and viscosity of food paste (dough, minced meat, Baader-meat, mechanically separated meat) is often a critical factor in productivity. Mixing dry ice powder through a dough or paste is quick and easy. The CO2 sublimes into gas, leaving no traces.
Cryogenic tunnels use liquefied carbon dioxide (LCO2) or liquefied nitrogen (LIN) for continuous cooling and freezing.
The vacuum insulated snow horn, is a high efficient device making in situ dry ice snow in food applications and pharmaceutical applications.
Cryogenic screw conveyors can be used in conjunction with both continuous and batch production systems.