Sharing a preview of its plans for the event, Messer said it will showcase its new wave impingement freezer, and deliver an on-demand TECHTalk on bottom injection chilling for blending proteins and ingredients, ensuring reliable cryogenic supply by transitioning to liquid nitrogen from carbon dioxide (CO2).
The industrial gases company will also share its bottom injection chilling technology with Messer‘s KRYOJECTOR® injectors and control system, a dual-cryogen, hygienic technology that improves food safety and delivers consistent batch-to-batch chilling, while reducing blender cycle times.
“While the blenders can use either CO2 or liquid nitrogen, consider using both or switching to liquid nitrogen where possible,” said Mark DiMaggio, Vice-President of Applications, Marketing & Execution at Messer Americas.
“Nitrogen can be as effective as CO2 and offers added convenience, flexibility and additional supply chain reliability at a comparable cost.”
Virtual engineering audit capabilities, through which Messer can remotely evaluate and improve a customer’s chilling and freezing operations, a particularly important service during the pandemic, will also be showcased at the virtual booth.