Linde’s ACCU-CHILL® BI, better referred to as 'Bottom Injection,' reduces the temperature of the solid or liquid food products by injecting liquid carbon dioxide (LIC) or nitrogen (LIN) cryogens into the mixing or storage vessel. The cryogen is controlled by measuring several parameters, such as product viscosity, temperature and time to achieve desired temperature or product viscosity.
For example, meat customers will use ACCU-CHILL® 'Bottom Injection' to achieve precise temperature control of products such as ground beef and chicken for the purpose of forming hamburger patties or nuggets.