Rapid In-Line Chilling Prior to Packaging

Liquid Foods & Cooked Sauce Cooling
Processors can now chill products to specific target temperatures - in less time - before packaging. This helps maintain product quality, reduces production bottlenecks, and boosts productivity of packaging lines.
Cherry tart filling
Chill a Variety of Pumpable Products

Linde continues to work with food product development teams looking for streamlined and alternative ways of bringing high quality, cooked product temperature down quickly. A wide range of products that have been tested includes established product lines for prepared sauces, soups, gravies and bouillons. Beyond standard cooked and cooled products, formulators are also asking us to consider a flexible process to work with custards, fruit fillings, vegetable or fruit purées, juices, and specialty beverages like teas and flavor-infused drinks.

Turkey gravy in gravy boat
Rapid In-Line Chilling Prior to Packaging

Production of cooked sauces, soups, custards, fruit fillings & purées, gravy and other liquid foods requires heating to temperatures as high as 200º F for a specific time appropriate for the product. The liquid product must then be cooled down within a specific time window outlined by FDA/USDA guidelines. Once cooled, the processor typically packages the liquid food product for distribution.

Cooling cooked tomato sauce
Efficient, Uniform Chilling

The ACCU-CHILL® SC in-line cryogenic chilling system cools liquid products to specific target temperatures quickly for packaging. This helps maintain product quality, reduce production bottlenecks and boost the productivity of the packaging lines.

  • Easy installation – retrofitted to existing system
  • High flow rates, small footprint
  • Rapid uniform chilling
  • Removes heat up to 130 BTU/lb.
  • Minimal capital investment
  • Maintains product particulate identity
  • Meets food safety standards for temperature control
  • Easy to clean, operate and maintain

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