| Visit Linde at the International Boston Seafood Show Feb. 24-26
Murray Hill, New Jersey, U.S., February 21, 2008 -- Want to ensure your seafood is always at its best? Learn how to improve quality, yield and safety with Linde’s new cryogenic chilling and freezing technologies.
Compared with other proteins, seafood’s unique properties require that processors have high quality freezing technologies to ensure peak product quality and maximum yield. Linde North America, a member of The Linde Group, the world-leading gases and engineering company, provides processors with cost-effective technologies designed to help customers maximize cryogenic efficiency and production throughput.
“Retailers and food service establishments want seafood that has a long shelf life; processors need to select systems that freeze their product in “like fresh” condition to maintain quality from harvest to the point of delivery in order to minimize dehydration and ensure optimal color, texture and appearance,” said Mark DiMaggio, head of food and beverage markets, Linde North America.
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Visit Linde in booth #1885 at the Boston Convention Center February 24-26 to learn more about how Linde’s decades of experience in developing hygienically designed chilling and freezing technologies can improve your operations. Linde offers seafood processors a variety of freezers that have a small footprint, are easy to clean and operate and provide flexibility in processing various species.
For example, Linde offers the food industry’s first, completely hygienic cryogenic freezer. The Linde CRYOLINE® hygienic tunnel freezer gives processors production flexibility through a menu-driven control that allows rapid line changes while maintaining consistent operating variables to lower the food safety risk.
“The CRYOLINE freezer is perfect for seafood processors. The modular freezer has sloped external and internal surfaces to eliminate liquid collection and to facilitate easy draining, no niches to harbor pathogens and offers complete access to all areas for easy cleaning and inspection,” DiMaggio said.
Processors who have high throughput requirements but limited floor space can check out Linde’s compact spiral freezer, proven technology with turn up/turn down capability that can be used for a variety of seafood products, including marinated, battered or individually quick frozen.
In the U.S., Linde’s freezing technology is backed up by a nationwide network of nitrogen and carbon dioxide plants and depots that ensure processors get the supply reliability they need to keep their plants operating smoothly.
Linde has the largest CO2 supply network in the country, and is continually expanding to improve customer service with a new rail depot in Attleboro, Mass., and a new, 600 ton a day plant in Fulton, N.Y., coming online this year to serve customers in the New England and Mid-Atlantic states. Linde also has two new nitrogen plants serving customers in the Southeastern and Northeast markets.
“We’re moving closer to our customers to improve supply reliability and help our customers grow their own businesses,” DiMaggio said.
The Linde Group is a world-leading gases and engineering company with more than 50,000 employees working in around 100 countries worldwide. Following the acquisition of The BOC Group plc, the company has gases and engineering sales of approximately 12 billion euros per annum. The strategy of The Linde Group is geared towards earnings-based growth and focuses on the expansion of its international business with forward-looking products and services.
For more information, please see The Linde Group online at http://www.linde.com
Contact:
Peter Gavigan
Linde corporate communications
908-771-1512
Peter.gavigan@linde.com |
