Linde upgrades Food Technology Center

by Matt Hamer
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Linde Cryoline CW IQF freezer
Linde's Cryoline CW IQF freezer keeps items separate on the conveyor belt as they are individually quick frozen.

MURRAY HILL, N.J. — Engineers from Linde L.L.C. can now perform longer, higher-volume cryogenic freezing test runs due to recent upgrades in the Linde Food Technology Center in Cleveland. The processes are used for crusting, cooling or fully freezing foods.

On-site equipment includes the Cryoline CW IQF freezer, which keeps items separate on the conveyor belt as they are individually quick frozen, the Cryoline PE freezer, which uses liquid nitrogen for rapidly crusting or freezing sauce pellets, and the proprietary Linde impingement freezer, which employs an initial blast of liquid nitrogen to crust foods before a controlled freeze in a tunnel.

The Linde food team can run mini-batch freezer trials and demonstrations for spiral freezers and nitrogen immersion freezers. In addition, they can perform demonstration trials and validation tests at customer plant sites. The team performs in-plant assessments and works with food processors to develop optimal solutions. More information is available at

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