In food processing, cooling, chilling, and freezing are distinct temperature reduction processes, each serving specific purposes:
1. Cooling:
- Typically reduces product temperature to around ambient levels or slightly below
- Often used for products that don’t require refrigeration
- Helps in safe handling and packaging of warm products
2. Chilling:
- Lowers product temperature to just above freezing (usually 10°C to -2°C)
- Preserves food quality and extends shelf life without freezing
- Crucial for fresh products like dairy, meats, and prepared foods
3. Freezing:
- Rapidly reduces temperature below 0°C (32°F), typically to -18°C (0°F) or lower
- Forms ice crystals within the product, significantly extending shelf life
- Preserves nutritional value and texture when done correctly (e.g., IQF method)
Each process requires specialised equipment tailored to the specific temperature range and product requirements. For factory managers and food processing engineers, understanding these distinctions is crucial for maintaining product quality, safety, and operational efficiency.
Korutek offers solutions for all three processes, including our Compact Spiral Series for freezing, IQF Tunnel Freezers for rapid freezing, and custom-built systems for cooling and chilling applications. Our team can help you determine the most suitable technology for your specific production needs.
