Commercial chillers are units that remove heat from food and liquids with vapor compression technology. They help reduce the temperature of food and liquids quickly. Portable chillers have been developed for regular use, as they were originally made for industrial applications.
Most chillers have four main components – compressor, condenser, evaporator, and a metering device. These chillers operate on a closed loop system in which the coolant is kept in the chiller and can be used for a long period. Big chillers used in commercial processes have a separate tank, which cleans and filters the coolant before it’s reused. To understand more about how these machines work, here’s a brief discussion from Smart Family of Cooling Products:
Popular for Food Preservation
Process chillers are quite popular with wineries and beer makers. Chiller equipment can also function with chilled water in jacketed vessels. This type is good for products which require cooling before they have to be cooled further. Different manufacturers offer chiller equipment with easy-to-use controls and a large temperature display.
Chillers are used quite a lot in the food service industry. There’s a “danger zone,” especially for food. Health codes in cities and states require that cooked food spend the least amount of time in the “danger zone” and kept safe for consumption. Shock freezers and blast chillers are used extensively in the food industry to keep food and beverages safe. Food and beverages have to be treated differently, and some chillers are available on the market for this purpose.
Process Chillers vs. Portable Chillers
It is important to know the difference between process chillers and portable chillers before investing in the right one. Blast chillers work like refrigerators bringing cooked foods to temperatures below 40°F in a specified amount of time. Shock freezers can be considered freezers and bring food temperatures down to 0°F in a specified period. Beverage chillers work on the same principle. Thanks to advances in technology, these units can be modified and kept working effectively within the required parameters. Maintenance is very important, as this equipment is sensitive. Staying within temperature ranges is necessary to keep food safe.