Carbon dioxide helps protect the taste and texture of your poultry products by maintaining proper temperature control in cooling, chilling and freezing applications.
Nitrogen is a key cryogenic agent in cooling, chilling and food freezing processes. And because of its extremely cold temperatures, liquid nitrogen is an essential part of immersion freezing, the fastest method known for producing individually quick frozen (IQF) foods.
No matter the shape of your poultry — tenders, nuggets, diced or sliced, bone-in or out — our cryogenic systems can handle it. With our ColdFront™ Continuous Rotary Chiller, you can cool poultry rapidly to a selected temperature for further processing. And the new design of the ColdFront UP Flighted Freezer gives you superior individually quick frozen (IQF) capability for improved quality and yield.
Removing heat with carbon dioxide snow is an economical and precise way to cool your poultry products at any point in your production. Praxair snow dispensing devices are available in a wide range of sizes and types, and can stream CO2 snow from any orientation. Plus, the snow particles are much more consistent and uniform, delivering the most effective snow cooling available.
Choosing the proper atmosphere means achieving the right combination of gases to reduce the growth of bacteria and prevent discoloration. Praxair's ExtendaPak™ line of gas mixtures helps ensure you get just the right atmosphere for your packaged poultry product. We offer over 200 specialty gas blends to help you extend product shelf life. Find the right blend to fit your needs.
A multi-stage carbon dioxide system developed by Praxair allows improved processing of both in-cage broilers and on-truck turkeys. Our system approaches vary to meet different turkey and broiler processing methods. Learn more about the unique features of each of our systems and how to increase your operations productivity.