Freshline QuickChill Injector reduces chilling times for liquid products

Air Products’ latest innovation in cryogenic food processing solutions enables food manufacturers to quickly and efficiently chill sauces and liquids. The new Freshline^® QuickChill™ Injector has been designed to reduce chilling times and increase throughput of a variety of liquid products, such as sauces, soups, dressings, marinades, pie fillings and purees.

Using the rapid cooling power of liquid nitrogen, the QuickChill Injector chills sauces and liquid products in minutes instead of hours, eliminating process bottlenecks and giving food manufacturers the capability to double or even triple production rates. This quick chilling also provides food manufacturers with peace of mind in complying with USDA cooling guidelines that require cooked liquid products to be chilled to 40°F (4°C) within five to six hours.

The QuickChill unit comes in a standard model that can easily be fitted to a variety of new or existing kettles and vessels, eliminating the need to invest in additional kettles, equipment or floor space. With optional Air Products Process Intelligence technology, food manufacturers can monitor, control and track injector operation through a temperature sensor and IIoT-enabled communication technology.

A leader in cryogenic technology applications, Air Products operates a state-of-the-art food lab in Allentown, Pa., where the company can test a customer’s product on production-scale equipment to help determine the feasibility of using cryogenics in their process, quantify the cost versus benefits of using cryogenics, and optimize their food processing operation. The company also provides engineering services, as well as on-site testing capability and processing audits to reduce cryogen consumption.