Cool profits.

Author(s) : MORRIS C. E.

Type of article: Article


A new system incorporating "down blast" air circulation is said to reduce chilling times of meat carcasses from 16 hours to 10 or 12 hours, and weight loss from 2-3 to 0.5%. An even air distribution and elimination of hot spots is claimed. A liquid nitrogen immersion system for crust freezing products prior to finishing off in a conventional freezer room is also reviewed, as is a self stacking spiral freezer which freezes more product in less space. G.R.S.


  • Original title: Cool profits.
  • Record ID : 1994-3619
  • Languages: English
  • Source: Prog. Food Eng. - vol. 65 - n. 7
  • Publication date: 1993/07
  • Document available for consultation in the library of the IIR headquarters only.


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