Customers can choose from four different cooling methods depending on the type of product and process requirements.
Belt Tumble Chiller – New – for fast cooling times and automatic unloading of Cook Chill Bags. Reduces emptying time by 20 minutes
Tumble Chillers – great for long shelf life products that can be stored below 4°C (40°F) and used up to 45 days later. (Cook-Chill System)
Static Coolers – using Vacuum or our DA Coolers – ideal for batch cooling
In-Line – offers a continuous process for sauces with and without particulate