The primary goal, especially in beef processing, is to minimise weight loss and maximise product quality. The most vital process relating to this is the blast chilling phase. This is where freshly harvested beef carcasses are brought in for cooling to achieve a surface temperature of around +4.0°C within 24 hours.
To limit weight loss a close temperature difference between the air on and evaporating temperature must be maintained to minimise the amount of moisture taken out the product/air. Air volume is also critical to ensure optimal air speeds are flowing over the product to bring all the products equally down in temperature.
This is where Coolers and Condensers great experience with heat exchange design comes into its own.
Our industrial draw through cooler range are suitable for both chilling and freezing applications. This is our most popular cooler range for cold rooms, distribution centres and low temperature freezers. Air Volumes are designed to optimise the application, be it…View Product
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