Chiller cools quicker, claims manufacturer
faster than existing batch systems, its manufacturer claims.
Air Products said its Freshline Continuous Sauce Chiller also reduces the amount of manual handing required to chill products. "Successful trials have proven this innovative cryogenic chilling system can chill mayonnaise in seconds - a clear advantage over the standard chilling process, which normally takes longer," the company stated. Air Products developed the chiller as an alternative to existing mechanical systems. It was tested though longevity trials at Heinrich Kühlmann, a leading producer of gourmet salads and other specialty foods. "Excellent results were achieved for a range of mayonnaises with different fat contents, chilled to different temperatures," the company claimed. "Due to the rapid chilling associated with the liquid nitrogen solution, product shelf-life improvements have been achieved." Markus Kleinjohann, a Kühlmann production manager said the speed of chilling has provided the company with a viable alternative to batch systems. "By using the Continuous Sauce Chiller we have also reduced manual handling of the product associated with the previous chilling method," he stated. "These benefits are particularly relevant during summer - exactly the time we ramp up mayonnaise production." Air Products has also tested the chiller on a range of other products, including pesto, garlic mousses and barbecue sauce. The company has developed a portable Freshline unit that processors can use to trial the chilling of mayonnaise or other sauces on their own premises. Customers can also attend demonstrations at Air Products' technology centre in Basingstoke, UK. "This new chiller can extend chilling capacity and make their, production more flexible," stated Ann Callens, Air Products' European business development manager for food and cryogenics. "The system is ideal for food processors that either manufacture sauces and pastes or add them to their end product."
