Chilling  [ Return towards  Applications  ]

• Chilling in the course of a production process

Some foodstuffs (eg. bread products, sauces, cooked dishes...) must be cooled quickly during their manufacture, generally following cooking or pasteurization.



In this instance the food manufacturer will wish to:

- Reduce natural chilling time to facilitate continuous production,
- Guarantee the bacteriological quality of products by minimising the time the food spends in the danger or prohibited zones (where development of micro-organisms is at a maximum), ensuring conformance with prevailing food regulations and improved storage times for products.

• Chilling of dishes for later use:

Where meals are produced away from their point of consumption, the challenge for the customer is to find the most economical means to deliver well preserved products.

Two choices are available:

The hot connection:
Products must remain above +65°C (above the microbiological danger zone) and be consumed within the hour (to preserve product quality).
The cold connection:
It is necessary to cool products quickly to at least below +10°C (the lower limit of the danger zone) and maintain them at a favorable temperature.
The quality of this cooling process makes it possible to defer consumption for up to 5 days, and requires only one reheating.

Fast chilling of the cold chain allows :

improved preservation and adherence to legal standards
rationalization of production as fast chilling facilitates large manufacturing batches (economy of scale, rationalization of production...)



• Features of the AIR LIQUIDE cryogenic cold

AIR LIQUIDE cabinets (SILVERSAS™ ), tunnels (ZIP FREEZE™ and HIMALAYA™ ) and Carbospray™ equipments (Carbospray™ L) allow quick cooling of foodstuffs in discontinuous or continuous operations.

AIR LIQUIDE cryogenic cold (LCO2 or LIN) allows :

limited processing time
rapid lowering of core temperature
easy cleaning
moderate capital cost
maintenance of organoleptic and visual qualities of products
compact unit (not of compressor)
flexibility of operation
• Advantages for customers

Chilling in the course of the production process

Increases in productivity further facilitating fast cooling
Usefulness of cryogenic cold in discontinuous or continuous operations
A range of equipment to customer requirements
Later use

Having a complete cold chain
Quality of cryogenic cold compared to mechanical cold
Range of equipments adapted to customer requirements.