Process cooling equipment is an essential component of many food and beverage production and packaging processes. The equipment is used to regulate temperatures during various stages of manufacture to ensure that food and beverages are safe, high-quality, and shelf stable.

In an aseptic process, cooling equipment is typically used to maintain the temperature of the product or the process equipment at a desired level. This is important because aseptic processing involves sterilizing the product and the equipment, and any deviation from the required temperature can compromise the sterility of the process. In addition to maintaining the required temperature, process cooling equipment can also help to prevent the growth of microorganisms, which is critical in aseptic processing. By keeping the temperature low, the growth of bacteria and other microorganisms is slowed down, reducing the risk of contamination.

In the food and beverage industry, process cooling equipment can range from small refrigerated units to large-scale industrial cooling systems. The specific type of equipment used will depend on the production requirements, such as the volume of product being produced, and the cooling capacity and temperatures needed. 

One common application of recirculating chillers in the food and beverage industry is in the production of chocolate. Chocolate requires a specific temperature range during various stages of production, including melting, tempering, and moulding. During the tempering process, recirculating chillers are often used to maintain a consistent temperature, which is critical in producing chocolate with a smooth texture and glossy appearance. Throughout tempering, the chocolate is heated and cooled to specific temperatures in a controlled manner, and a recirculating chiller is used to remove excess heat during the cooling phase to prevent the chocolate from solidifying too quickly.

Another application of recirculating chillers in the food and beverage industry is in the production of beer and other alcoholic beverages. During the fermentation process, yeast produces heat as it metabolises sugar, and this heat must be removed to maintain the optimal temperature for fermentation. A recirculating chiller can be used to remove this heat and maintain a consistent temperature, which helps to ensure a consistent flavour and alcohol content in the finished product.

In the brewing industry, recirculating chillers are commonly used for a process called “cold crashing”. Cold crashing is a technique used to clarify beer by rapidly dropping the temperature of the beer to near-freezing temperatures. This causes any remaining yeast or other suspended particles to settle to the bottom of the fermentation vessel, making it easier to siphon off clear beer.

Recirculating chillers are also used in the production of dairy products, such as yogurt and cheese, to control the temperature during the heating and cooling stages. In addition, they are used in the production of sauces and dressings to maintain a consistent temperature during mixing and cooking.

The use of recirculating chillers can be essential in ensuring the consistent quality and safety of products produced. By controlling the temperature during various stages of production, manufacturers can produce products with a consistent taste, texture, and appearance that meet the high standards of the industry and consumers.

Airblast coolers are commonly used in the food and beverage industry to cool down various products and ingredients quickly and efficiently. These coolers work by forcing air over heat transfer fluids which remove heat from the process, which is then blown away by the cooler’s fans.

Some common applications of Airblast coolers in the food and beverage industry include:

Process cooling equipment can cool ingredients in a number of ways, depending on the specific equipment and the requirements of the production process. Generally, process cooling equipment works by transferring heat from the ingredients to a cooling medium, such as air, water, or other heat transfer fluid.

Below are some common methods used for cooling ingredients with process cooling equipment. For more information on how process cooling equipment is utilised in these processes, download our guide at the bottom of this page.

The specific method used for cooling ingredients will depend on factors such as the type of product being produced, the volume of production, and the cooling capacity of the equipment.

Chillers are commonly used in the food packaging industry to cool down packaging materials such as plastic bottles or cans, or hot products, prior to filling. This is important because hot filling and cooling can cause the packaging material to warp or deform, resulting in product leakage or spoilage. Cooling the packaging material before filling can prevent these issues and ensure that the product remains fresh and stable.

Chillers used in the food packaging industry are typically designed for high-volume production, with a large cooling capacity and high-speed operation. The chiller can be integrated with the packaging line to provide continuous cooling for the packaging material. The temperature of the chiller can be adjusted to suit the specific requirements of the product being packaged.