In the food industry, cooling hot consumable liquids such as sauces, soups, or high viscosity “paste” products presents manufacturers with a number of challenges. Manufacturers need to rapidly cool sauces to minimise bacterial growth, improve shelf-life and eliminate production bottlenecks. 

It is therefore critical to lower the temperature as fast as possible to reduce food safety risks and maintain product quality. BOC’s ACCU-CHILL® SC system uses our patented continuous cryogenic injector technology to inject extremely cold liquid nitrogen (LIN) directly into a specially designed tubular mixing chamber. The low temperature of the LIN (–196ºC) efficiently transfers cold to the sauce without freezing it or damaging the quality.

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