Temperature Control for Food Mixing and Forming Processes

A warm mixed product fails to hold its shape and can stick to the forming plate. This results in unnecessary waste and rework. A common solution is to add ice water, dry ice, or frozen ingredients during the mixing or blending step. But this is not precise and can be time consuming or even unhygienic. This often fails to achieve the desired texture and temperature for your formed product. A popular alternative is to fit a liquid nitrogen or CO₂ injection system to the mixer or blender.