Rapid cooling
Circulating cooling water continuously absorbs product heat, shortening the cooling time after blanching, cooking or pasteurization.
Cooling Line
For continuous cooling after blanching, cooking or pasteurization, with cooling zones configured around inlet temperature, target outlet temperature and production rhythm.
- Continuous rapid cooling
- Zoned water-temperature control
- Outlet temperature controlled to process requirements
Product features
Why choose the Cooling Line
Circulating cooling water and continuous conveying remove product heat quickly for uniform cooling and smooth connection to draining and air drying.
Controlled water temperature
Make-up water, circulation and temperature control can be configured around the inlet and target discharge temperatures.
Staged cooling
One or more cooling zones can be set to bring the product progressively to its target temperature.
Continuous operation
Continuous feeding and automatic discharge connect easily with dewatering, air drying, freezing or packaging.
Working principle
How a continuous cooling line reduces product temperature
Circulating cooling water continuously absorbs heat and lowers the product uniformly to the target temperature.
Temperature-driven heat exchange
The temperature difference between the hot product and cooler water continuously transfers heat from the product into the cooling water.
Circulating water heat transfer
The circulation system keeps cooling water moving, carries absorbed heat away and maintains a relatively balanced temperature throughout the cooling zone.
Cooling-water temperature control
Fresh cold water or an auxiliary cooling system regulates the circulating-water temperature so it retains the required heat-absorption capacity.
Coordinated temperature and time
Cooling-water temperature and conveyor speed work together to control treatment time and bring the product to the required discharge temperature.
Production fit
Configure cooling around the target discharge temperature
Use inlet temperature, target discharge temperature, product form and capacity to define cooling stages, machine length and conveyor speed.
Product condition
Confirm product form, size, packaging and temperature at the cooling-line inlet.
Cooling target
Define target outlet temperature, allowable cooling time and product-quality requirements.
Capacity requirements
Use hourly throughput to define cooling stages, effective length, conveyor speed and circulating-water volume.
Production integration
Coordinate upstream blanching, pasteurization or cooking and downstream dewatering, air drying, freezing or packing.
Project consultation
Get a quoteMatch a cooling solution to your product
Share the product, inlet and outlet temperatures, target capacity and downstream process. We will help define the cooling stages and machine size.