Engineered for ground meat, poultry and seafood, the Linde ACCU-CHILL bottom-injection chilling system chills proteins from the bottom of mixers and blenders; temperatures can be controlled to within +/-1ºF. Able to use either liquid carbon dioxide or liquid nitrogen, the system has a hygienic design and can be retrofitted to existing mixers.
Technology Sourcebook
Bottom-injection system
![the Linde ACCU-CHILL bottom-injection chilling system](http://www.foodengineeringmag.com/ext/resources/Issues/2014-03/fex0314ts21_feat.jpg?1394135267)