- Description
INTENSIVE COOLING CHAMBERS
Intensive cooling chambers present a new dawn for the work of meat processing enterprises.
The benefits of this chambes:
- an increase in the % of product yield compared to the traditional way of cooling;
- an increase in terms of product realization by means of rapid temperature drop.
- reduction of the the area storage premises of the company.
- reduction in the time from the moment of thermal treatment up to products packing and their shipment.
The technological process is fully automated and controlled by a multi-functional management controller “Polytherm-24".
The process of intensive cooling is carried out in three stages:
- water cooling by means of powerful sprayer up to the temperature of 45°C*;
- water cooling with the turned on cooling unit to a temperature of 25°C**;
- cooling by means of refrigerated air up to a temperature of 10°C.
*, ** - the value of the temperatures is determined by the diameter of sausage limks and the type of the casing
Technical specigications of the intensive cooling chamber:
| Dimensional specifications, mm width, height, depth |
Electric power, kW |
In the cold power, kW | Refreezable gel-type packet | Water consumprion, l per h | The Diameter of the inlet pipe, water | Conditional load. kg |
|
|
Thermix 400I
|
1500х2820х2500 | 20 | 28 | R22 | 2000 | 1'' | 400 |
|
Thermix 600I
|
1500х2820х3700 | 30 | 45 | R22 | 3000 | 1,5'' | 600 |
|
Thermix 800I
|
1500х2820х4900 | 40 | 60 | R22 | 4000 | 2'' | 800 |
To request or obtain detailed information, call:br>
+38 (0567) 32-43-00
Mon—Fri, 09:00—18:00
Or fill out the form below and we will contact you as soon as possible.
Ask a Question