Cooling Equipment – Surface Cooler – ConCool

Reduce temperature, prevent leakage and weight loss

ConCool is a modular cooling equipment.  The Surface Coolers quickly remove heat from products. Immediately after the core temperature is reached, the products go to the ConCool.
 
Preserve moisture in cooked chicken breasts
 
When boneless chicken parts like breasts, thighs, and tenderloins attain 72°C (162°F) in the core, about 0,5 to 0,9% of their weight is lost every minute before the temperature is lowered. If the belt-speed of the cooking equipment is 1 meter (3,3 ft) per minute and the distance from the cooker’s outfeed to the chiller is 4 meters (13 ft). Then fully-cooked chicken breasts are likely to lose about 2,8 to 3,0% of their weight before they reach the chiller. Evaporation continues once the chiller is reached and end up as snow and ice on the chill-coil.
 
Integral cooking and cooling equipment for poultry processing
 
Modules of ConCool are an integral part of the end of CelsiusFOOD cooking systems. ConCool reduces product temperatures quickly before final cooling for preservation.
 
This modular cooling equipment uses conductive surfaces. The cooling plates remove energy from hot product surfaces. On the contrary, forcing air by any means onto a warm wet product promote loss of weight as moisture evaporates.
 
These modular cooling systems use food-grade propylene glycol at no lower than -12°C (10°F) as media for cooling. The low temperature provides a great Delta-T (temperature difference). The product temperatures peaking around 86°C (188°F) at the exit from a cooking system.
 

Keep juices, reduce weight loss

 
The CelsiusFOOD cooking systems integrate ConCool modules. They reduce product surface temperatures after cooking. The conduction remove as quick as possible the temperature from the product. The two cool Teflonbelts convey the food through the ConCool.
 
Post-cook loss of juices peeks after i.e. chicken breasts reach the target core temperature of >72°C (162°F) or above. Chicken breasts and thighs generally lose about 0.5 to 0.9% per minute at peak temperature. Fast reduction of surface-temperature immediately after the product reaches the target core temperature. (before freezing) prevents unnecessary weight loss.
 
Surface-cooling can often reduce weight loss by 2.2 to 4.2%. Lessen icing on evaporators and prolong operation hours between defrosting cycles.
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