Reduce post-cook temperature, prevent leakage and weigh loss
ConCool modular Surface Coolers are designed to quickly remove heat from products immediately after the desired core temperature is attained.
Preserve moisture in cooked chicken breasts.
When boneless chicken parts like breasts, thighs and tenderloins attain 72°C (162°F) in 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 system for poultry processing
Modules of ConCool linear cooling equipment are installed as an integral part at the end of CelsiusFOOD modular cooking systems to reduce product temperatures quickly before final cooling for preservation.
This modular cooling equipment use conductive surfaces (direct contact) to 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) to product temperatures peaking around 86°C (188°F) at exit from a cooking system.
Retain juices, reduce weight loss
ConCool modules are integrated at the end of CelsiusFOOD cooking systems to reduce product surface temperatures effectively after cooking. High temperatures are lowered quickly when energy is removed by conduction between two cooled and continually moving Teflon conveyors.
Post-cook loss of juices peek after i.e. chicken breasts reaches target core temperature of >72°C (162°F) or above. Chicken breasts and thighs generally loose about 0.5 to 0.9% per minute at peek temperature. Fast reduction of surface-temperature immediately after the target core temperature is reached (before freezing) prevent 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.