Your advantages through proper cooling
When fruits and vegetables are processed, ice can be used to chill or actually freeze the product. In any case, it is an extremely flexible and versatile solution for preserving products.
In the process, the ice cools the product to just above 0°C, preventing the delicate produce from freezing. While the ice cools the fresh vegetables, the melted ice water evaporates, keeping the surrounding air moist. The ice thus provides the perfect balance between humidity and temperature, thus maintaining the water content and freshness of the products.
In the area of baked goods, ice already plays an important role in the preparation of the dough. Smaller quantities of flake ice are added to the kneading machine to enable precise temperature control of each batch to below 20 °C. The ice is also used to cool the dough. Thanks to the large surface area of flake ice, rapid cooling is enforced, which reliably prevents secondary lactic and butyric acid fermentation, undesirable growth of bacteria, inconsistent dough texture, unpleasant odor and sharp taste.
In the meat processing industry, flake ice, also in combination with ice water, can be used excellently for cooling but also during the actual processing. Due to its ability to inhibit bacterial growth, the addition of flake ice to the meat cutter is ideal for the production of sausages or pâtés.
Likewise, the use of cold water or ice water in the slaughter of poultry is an easy way to handle the critical cooling phase in this process. This involves immersing the poultry in ice water or cold water after slaughter to reduce the core temperature, thus lowering the temperature from 40 °C to less than 4 °C. The temperature of the water is then reduced to a minimum.
All KTI systems are also available with ammonia (R717) as refrigerant, making the system an even more efficient and environmentally friendly solution.