ICC chambers provide maximal quick passage of a critical zone of temperatures that contribute to an expansion of germs, thus preventing a growth of microorganisms, which leads to a significant increase in the shelf life of products.
INTENSIVE COOLING CHAMBERS ICC
The unit represents a thermally insulated cooling chamber, designed for intensive cooling of hot smoked products and cooked sausages via interval showering and chilled air flow in compliance with technologies preset by operator, which are input into the memory of the control system.
The main advantage of the technology of use of intensive cooling chambers ICC is the fastest possible cooling of a product, less loss of moisture, and, consequently, increased product yield, as well as an improved shelf life due to minimal bacterial growth.
During the working process, MP-100 control system controls the operation of ICC unit and preset parameters of temperatures in the mode of comparison of set and actual values. During operation of the chamber, there is automatically selected the colder air either from outside or from within of the premises, thus optimizing the cooling process and energy consumption.
During the preliminary cooling, the product is usually showered with water until achieving a temperature of 30ºC. For operational convenience, there is a water drain in the floor of the chamber. Then comes cooling without showering through a stainless air cooler, which runs on freon.
Due to intensive cooling, ICC chambers provide maximal quick passage of a critical zone of temperatures that contribute to an expansion of germs, thus preventing a growth of microorganisms, which leads to a significant increase in the shelf life of products and preserving their best taste properties.
When cooling with closed flaps, the surface of a product remains moist and doesn't dry out.
The percentage of loss – 1.5%.
Additional option of low pressure steam cooking will allow to expand the scope of application of the chamber and to optimize the production.
|Risk zones of undesirable spreading of microorganisms during use of intensive cooling chambers and without them|