Linde Impingement Freezer Answers Need for Productivity, Efficiency, Yield
“To stay competitive, food processors must respond to a 3-way challenge—they must increase production, reduce operating costs and maximize yield, all at the same time,” says Mark DiMaggio, head of food and beverage for Linde, LLC, Murray Hill, N.J.“Our exclusive impingement freezing technology addresses this challenge.”
The patented impingement freezer is said to produce 3-5 times the capacity of a conventional cryogenic or ammonia-based tunnel freezer in the same linear space.