Cold supply in meat industry
Autonomous Freon gas aggregates are mostly used for cooling the cameras of sausage departments on meat cutting plants, as in many other food industry enterprises.
Cold on meat plants is used for:
- freezing the products;
- intensive semi-products freezing;
- storing the raw materials and ready-made products;
- freezing meat;
- storing meat;
- technological cooling of workrooms.
Product freezing
There are two available methods:
- Meat blocks are frozen in vertical plate freezers. Circulating pumping scheme with a multi compressor unit based on BITZER compressors can be used for their cold supply.
- Ravioli and semi-products are frozen in spiral conveyor freezers.
Cold supply is provided by multi compressor units based on BITZER helical compressors. Electronic thermal expansion valves from ALCO CONTROLS are used for coolant feed.
Intensive semi-products freezing.
Cooked sausages are cooled after cooking in special thermal chambers by showering in 40 ... 70°С water, and then up to 8°C in refrigerating unit. Cooling is performed according to a special program. Cold supply is provided by multi compressor cooling units with reciprocating compressors.
Ready-cooked smoked sausages are located in special frames. Cooling from +35 to +8°C in refrigerating chambers takes 4 hours. The airflow velocity in the product zone should not exceed 2 mps. Otherwise a crust is formed on the sausage surface.
Storing raw materials and ready-made products
The products are stored in standard refrigerating cameras that consist of sandwich panels. It is not reasonable in case of multi floor refrigerators, and sometimes it is simply technically impossible to cool the cameras of all floors by one single unit. That is why applying decentralized cooling is more reasonable, especially in similar size of cameras. It helps to unify the refrigerating machines. Compact multi compressor reciprocating aggregates are installed on each floor in small machinery departments. The aerial condensers are assembled on the roof. Anyway, selecting the equipment for refrigerating cameras is performed by the following criteria: strict following temperature mode, reliability, replaceability (if possible), minimal pipework routing. The most optimal solution is chosen for each camera or group of cameras.
Technological cooling of workrooms
Major sanitary-hygienic requirements for the system of technological cooling include:
- Providing the required air temperature of 8…12°С, air velocity of 0.1...0.3 mps, relative moisture of 70-75%;
- Locating air coolers (or air dispensers) in a way that provides the required velocity and air direction in order to avoid sluggish air zones in the places occupied by people;
- Lowering the noise in rooms to the level safe for employees;
- Prevention of noise transmission from one room to another.
If you have any questions regarding providing cold supply for meat-processing plant or the reconstruction of their refrigerating systems, we are always happy to help you by phone: (044) 369-58-19.
