Chill-Flow™ Pouch Cooler
COOLS PRODUCT TWICE AS FAST
Prior to 1988 most pouch cooking was done on water deluge belts or spiral freezers. Chill-Flow™ Pouch Coolers are a variation of our blancher/cooker/cooler designs used for the first time 28 years ago for cooling vegetables. Today they are used for cooling many different pouch sizes of sauces, pizza sauce, chowders, and soups. Pouches may be small packs of restaurant ketchup or up to 5 or 10 pounds. 40°F. final temperatures are common requirements. Submerged water cooling is the most efficient and economical method of cooling volumes of pouched food products.
How it Works
Rotary Drum Coolers are 72″ or 78″ diameter augers covered with round hole perforated skin sheets, and that assembly resides half submerged. Product enters the cylinder through an open throat, water-cushioned entry design that keeps pouches safely handled while being cooled. As they proceed through the rotary drum cylinder, the pouches/tubs are totally submerged in water, then gently stirred using proprietary Hydro-Flow® technology. Hydro-Flow agitation keeps pouches suspended in motion which cools 40% faster than sitting statically on a belt conveyor. This method ensures product is quickly cooled all the way through to the center of the package. Larger pouches exit the machine via a belt and smaller ones through a discharge chute.
- Eliminates pouch/product damage
- Cools thoroughly and uniformly
- Improves quality and shelf life
- Uses less energy than other systems
- Cools more rapidly than other systems
- Conserves water
- Versatile package handling
- Gentle Hydro-Flow® water agitation
- Can achieve 40°F temperature
- Smaller footprint
- Requires half the floor space