Page 169 - Praxair - Specialty Gases and Equipment Reference Guide

Food

Extendapak Gases
®

Red Meats

Type Part Cylinder Content Pressure CGA (M)SDS Regulator
3
Number Style ft /m psig/bar Recommendation
3
Beef (Retail*) EX 30 T 374/10.36 2640/182 296 P-6303 2000 Series
K 275/ 7.62 2200/152 296 (see pages
EX 32 T 290/8.03 1956/135 296 E •256 - E •258)
K 258/7.15 1956/135 296
EX 38 T 220/6.10 1464/101 296
K 196/5.43 1464/101 296
Beef, Lamb, EX 16 T 208/5.76 1464/101 580 P-6231 2000 Series
Pork, Veal K 185/5.13 1464/101 580 (see pages
EX 15 T 267/7.41 1956/135 580 E •256 - E •258)
K 238/6.60 1956/135 580
EX 14 T 338/9.36 2640/182 580
K 253/7.01 2200/152 580
* Cuts that are targeted for immediate retail display are best in EX 30, 32, or 38.
When “bloom” is not necessary, mixtures 16, 15 and 14 are recommended.
When more than one Extendapak number is referenced, mixtures should be evaluated in the same sequence as listed.
Mixtures are prepared with the same care as Certified Standard grade (see page C •92), however analyses are not reported.

Processed Meats

Type Part Cylinder Content Pressure CGA (M)SDS Regulator
3
Number Style ft /m psig/bar Recommendation
3
Sliced Meats EX 14 T 338/9.36 2640/182 580 P-6231 2000 Series
(Bologna, K 253/7.01 2200/152 580 (see page E •256)
Corned Beef, EX 15 T 267/7.41 1956/135 580
Ham, Pastrami, K 238/6.60 1956/135 580
Roast Beef, EX 16 T 208/5.76 1464/101 580
Roast Pork) K 185/5.13 1464/101 580
Whole Meats EX 16 T 208/5.76 1464/101 580 P-6231 2000 Series
(Corned Beef, K 185/5.13 1464/101 580 (see page E •256)
Ham, Roast Beef, EX 12 T 170/4.72 1168/80 580
Roast Pork, K 152/4.21 1168/80 580
Salami, EX 28 T 145/4.01 971/67 580
Smoked Meat) K 129/3.57 971/67 580
EX 26 T 126/3.50 830/57 580
K 112/3.11 830/57 580
EX 24 T 112/3.11 724/50 580
K 100/2.77 724/50 580
EX 23 T 101/2.81 642/44 580
K 90/2.50 642/44 580
Food
EX 2 K 50/22.7 830/57 320 P-4574 2000 Series
Q 20/9.1 830/57 320 (see page E •256)
LC 180 400/182 350/24 622 P-4573 2006 Series
(see page E •261)

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