Rapid In-Line Chilling Before Packaging.

Production of cooked custards, fruit fillings & pureés, sauces, soups, gravy, and other liquid foods often requires heating to temperatures as high as 200 degrees Fahrenheit for a specific time appropriate for the product. For many liquid products cooling must meet strict temperature and time parameters to meet FDA/USDA microbial safety guidelines. Quick, efficient cooling of liquids improves this critical step.

Using the ACCU-CHILL SC in-line cryogenic chilling system for liquid foods, processors can now chill products to specific target temperatures - in less time - before packaging. Our system can be run either continuously or in batch mode to rapidly drop liquid product temperatures. Product is chilled directly from the cook cycle helping maintain product quality, reduce production bottlenecks, and boost productivity of packaging lines.

Benefits
- Rapid, uniform chilling maintains product integrity
- Integrates into existing equipment
- Flexible, adaptable system
- Effective cryogenic chilling
- Improved product quality and appearance