Better than batch cooling
July 1, 2011
Air Products’ Freshline® continuous sauce chiller uses liquid nitrogen to cool and chill sauces, gravies, marinades, broths, purees and more. The unit can significantly cut cycle times compared to batch cooling. For ready meals and other tray items that are further frozen, pre-cooling of sauces can help debottleneck downstream freezing systems by reducing the heat load to the mechanical freezer. The unit can either be run as a stand-alone unit or integrated as part of an existing process.
– Air Products & Chemicals Inc.
(800) 654-4567 / www.airproducts.com