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 Chiller - RLX |
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 With modified cooling method, Ribon's chiller has solved the problem that how to deal with the relation among quality, efficiency and cost, which most meat food manufacturer meet in chilling process.
The products that processed with heat will be carried into the chiller and will go through cold-water shower and forced wind cooling and the skin will shrink. When products reach the needed core temperature, they can be transported to packing directly. Usually, the core temperature is between 6~8? after chilling.
The chiller is suitable for processing sausages in natural sausage skin or man-made sausage skin, hams or poultry and meat food that without packing.
Chiller is always used with the smokehouse or steam cooker, so the door dimension is the same as the standard smokehouse.
Optional refrigerant: liquid ammonia, Freon or ethylene glycol
Showering time, cold wind temperature, time and final core temperature can be set
Fully welded construction by high quality stainless steel.
High performance polyurethane to efficiently save energy.
reliable sealing of the doors.
Convenient design for trolley.
World famous brand components
the advantage of using Chiller
Chill time reductions of up to 65% and, speed up products turnover
Reduce energy consumption, less space needed.
Less weight loss
Rapidly pass the sensitive temperature range (40?--15?) of bacteria reproducing
Longer tenability of products
Improving benefit
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