Cooling and thawing

Ikeuchi can provide a number of spray nozzle solutions for cooling and thawing 

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Cooling and thawing

Cooling and Thawing with spray nozzle technology

To ensure the maintenance of raw and end-products quality, the processes of cooling and thawing (defrosting) are imperative food and beverage standards. Cooling is implemented to decrease a product’s temperature to assist its transition from one stage to another. Moreover, the temperature can also be maintained for other food and beverage processes (e.g. fermentation and beer processing).

Highlights

Cooling and Thawing solutions

Spray nozzle cooling

Cooling of food is a critical process in food safety and preservation. It is essential in order to maintain the quality and extend the shelf life. In addition, cooling food quickly to safe temperatures will slow down the growth of harmful bacteria and increase safety. Ikeuchi offers conical and fan-shaped spray nozzle to effectively cool food. For this application, we recommend our AJP nozzle. 

Thawing with spray nozzles

The process of thawing refers to the defrosting of a product (frozen food) to a temperature of slightly above 0° C. This state is where there’s no residual ice. Moreover, at this point the temperature plays a critical role not only for food safety reasons, but also for quality reasons. Freezing doesn’t kill bacteria; it only stops its growth.

However, through thawing, bacteria can reemerge and spread. This leads to bacteria causing spoilage, food poisoning, or contamination. Ikeuchi can provide a spray nozzle solution for defrosting or thawing through warm water with an even spray distribution. For this application, we recommend our JJXP or BBXP nozzles.

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