The intensive cooling system is an efficient solution for lowering the temperature of meat products after thermal processes (for example, sausages etc.). Cooling is done by a combined system of water and air. The water is sprayed and semi-ventilated to cover a larger area of the product carts. The purpose of this step is to obtain a certain core temperature of the product in a shorter time, in order to pack it safely, but not before drying with an air flow.
The used water has an approximate temperature of 15 ° C. Water spraying (showering) is carried out both vertically and horizontally. The efficiency of the installation is ensured by the use of special nozzles that achieve a low water consumption.
Depending on the client’s needs and availability, a two-step cooling process can be performed. The first step includes cooling the product to a core temperature of about 40-50 ° C by spraying (showering) with water at 15 ° C, and then in the second step water is used at a temperature of about 2-3 °C.
This process accelerates the cooling of the meat products in a controlled manner and additionally requires a special water-cooling installation. Spraying (showering) with cool water results in reduced water consumption and reduced time required to cool the products.
In the case of a large production flow, a third step is required, in which a cooled air is used at a certain temperature depending on the characteristics of the product. In this case, the cooling process is significantly reduced. To obtain a flow of cooled air, a special cooling system is required.