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Formed burger patties
Food Industry

Temperature Control for Food Mixing and Forming Processes

The key to an optimised forming result

A soft doughy mixed product preparation, that is too hot, is sloppy, fails to stay in shape and can stick to the forming plate, results in unnecessary waste and rework. A common solution is to add ice water, dry ice or, in some cases, frozen ingredients during the mixing or blending step. This, however, is not very precise, and can be time consuming, or even unhygienic. Often the result fails to achieve the ideal texture and temperature for a quality formed product. An increasingly popular alternative is the fitting of a tailor made liquid nitrogen or CO₂ injection system to the mixer or blender.

Why Cool Down Your Preparations During the Mixing Step?


The optimised product texture allows you to speed up the forming process


Even, precise and repeatable temperature control improves consistency


Less product waste and rework in the forming process


Increased product homogeneity and no product damage due to the cold

Food Safety

A faster chill means shorter time to reach safe chilled temperatures

Shelf Life

The faster the product is cooled down, the faster it becomes microbiologically stable

Dalco and Air Products: Achieving the Perfect Mix

Discover how Dutch food processor Dalco increased their product mixing and forming throughput while reducing product waste thanks to our Freshline® LIN-IS.


Ask the Expert

Neil Hansford - Food Technology Expert, UK
Neil Hansford

Pakar Teknologi Pangan, Inggris

Will the cold nitrogen or CO₂ damage my product?

No, we can adapt or change the temperature to the ideal settings for your product.