Heat transfer through a brine chiller system provides substantially faster, more uniform product temperature reduction than conventional air chillers. Meat processes benefit from brine liquid chilling as compared to air cooling chillers. Food processing can now achieve precise control of their cooling process by using a Tipo Brine Chiller System.
Fast and Uniform Chilling
Tipo Heat Exchangers design ensures the product receives complete coverage of a high volume of brine, which provides total temperature uniformity within the batch. This lowers operating costs per lb. of product, reduces floor space required and improves shelf-life. The speed and uniformity in reaching the desired chill temperature will allow immediate packaging, which further saves inventory costs.
Because there is no evaporation of product moisture, the Tipo Heat Exchangers, brine chiller provides 0% shrink consistently so that yield can be maximized toward USDA limits. Most all cooked/cured meat products can be improved using this brine chiller.
A salometer (measures salt content) may be utilized to optimize the temperature difference between the product and cooling solution. This change in temperature ensures the product is chilled from the final cook temperature to the final desired chill temperature in the shortest time.
Whaley will help each process designer determine the optimal size and configuration of their batch brine chiller. Whaley Chillers are light weight, and highly efficient. Many brine processors decide to go with a closed loop chiller system so that you can isolate the brine solution from the chilled water loop. This can be advantageous because of the necessity of a clean brine loop. A titanium heat exchanger would be utilized in this instance.
Hydraulic Press Brine Chiller:
Constructed using precision-engineered components, these chillers mainly find applications in hydraulic press machines for quick cooling of the oil. The chiller has gained wide appreciation for cooling efficiency and longer service life.