For more than a half century, liquid nitrogen has been used to freeze and chill food products. Today, innovative new uses of liquid nitrogen are moving upstream in the production process benefiting food manufacturers’ product quality, safety, and operational efficiency.
This webinar will share some of the latest advances food manufacturers are using to remove troublesome heat from food processes up and down the production line; from mixing and coating applications to grinding operations. Attendees will gain insight regarding how using liquid nitrogen can increase production throughput, reduce cycle times, and help prevent microbial growth…and ultimately gain an advantage in today’s competitive marketplace.
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