MEAT+POULTRY - February 2015 - 67

TOOLS OF THE TRADE

that removes crevices and overlapping surfaces.
"When you're talking about areas with potential
unknown risks for biohazards, coils are one of
the biggest. You can't see them or access them,"
he notes. Reducing water usage for sanitation is
another concern related to hygienic design.
"Hygiene is now a must-have," DiMaggio
says. He adds that Linde's European influence
is evident in hygienic design features like
sloped panels and a minimum number of
screws used in equipment designs.
Processors always keep ROI at the forefront
of decisions about new or upgraded cold
solutions. "You can no longer have production
increases and quality without competitive
costs, so we have to look at how to drive out
costs so processors can win more business to
increase margins," DiMaggio remarks.
He uses one cut of poultry to show how
better yield helps rein in costs. "If you have
a boneless, skinless chicken breast that is
double marinated, injected and tumbled and
goes through a press, we can increase yield
immediately prior to pressing by putting a crust
freeze on it. That improves the quality because a
more right product has less rebound," he says.
New food-product development is also
impacting the design of effective, cost-effective
freezing and chilling systems. "The trend
in coating is toward more natural coatings.
When you do that, you put more moisture in
a freezer and that challenges us," explains
Kish. In response, he says, JBT FoodTech has
introduced features like sequential defrosting.
As they work with all-sizes of processors,
those who supply chilling and freezing
equipment have strived to develop more
advanced systems in the same footprint, at a
competitive cost and with high efficiencies. For
example, Linde has developed a new patented
hygienic tunnel for individual quick-frozen
(IQF) products, such as diced poultry, pizza
tops, meatballs, and wings among other items.
"We are able to take this and offer enhanced
IQF technology that solely uses carbon dioxide
and that requires significant amount of controls
and maintenance. Now, we use cryogen and
have a patented belt design that allows a
significant increase in product per unit of
floor space," says DiMaggio, adding that Linde
recently worked with a poultry company in
Georgia on such technology. "We enabled Tip

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MEAT+POULTRY - February 2015

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