Thursday October 19, 2017
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Bottom mixer injection

 

Many bakery's biggest struggle is temperature control and not just in the baking process.  It all starts with the mix.  Freezing Systems bottom mixer injection is just one solution to this problem.  Mixing temperatures are critical to a good batch.  Many things can affect the temperature of a mix.  Flour or dry ingredients stored in large hoppers or bends can get very hot due to seasonal temperate change.  For cooling dry ingredients before mixing see our inline dry ingredient injection.  Bottom injection is a well proven mixer or blender chilling process. 

If you are still adjusting your water mix ratios because you are cooling with ice or manually adding CO2 pelts to your mix understand there is a better solution we can offer.  Freezing Systems Bottom injection is safe and much more effective and repeatable than these other means of temperature mix control.  The process is completely automated eliminating extra product handling.  Say good bye to melting ice tote’s and evaporating CO2 pellets.  This will eliminate a safety and handling issue for your employees.

 

Replace those completely inefficient top snow horns and stop sending your hard earned dollars out your exhaust systems. Bottom injecting maximizes the effectiveness of your cooling or chilling application and deliver’s more BTU’s per lb from your LN2 or CO2 then all other mixer chilling applications. As liquid CO2 or LN2 is injected at high pressures it quickly drives into the product removing heat as the blender or mixer turns.  This phase change into the mixer at the point of use is where using CO2 gives you its greatest cooling effect.  For nitrogen we have been supplying and retrofitting new or used mixers for customers that have a supply issue or cost increases in CO2.  We can study your plants application and tell you yes or no if it can be done.  We are a one stop shop that can turnkey your entire freezing or chilling system using CO2 or LN2. 

 

Stop over mixing your dough or meat products to achieve desired mix temperatures. With Freezing Systems bottom injection you will archive more consistent temperature controlled mixing batches and higher dough or meat quality.  Effectively repeatable results in cooling your mix will result in smoother year round production.  

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