Quick cooling for poultry processor
November 1st 2005 Ken Read & Son of Market Deeping, processor of poultry meat, has increased quality and improved both productivity and profitability since the installation of two Contherm scraped surface heat exchangers from Alfa Laval.
Mechanically de-boning and processing chicken and turkey carcasses adds energy in the form of heat.
By the end of the process, the temperature of the product can be as high as 10°C. This has to be reduced gently, but quickly, to less than 4°C.
A bank of plate freezers used to carry out this task, but it was a lengthy process. By contrast, the Contherm exchangers enable the process to run much faster, having taken 6°C out of the product temperature before it enters the freezers. Product enters heat exchangers at 10°C and exits at somewhere between 3 and 4°C. The cooling medium is ammonia, that circulates through a cooling jacket at -7°C.
Scapers work on the interior surfaces of the exchanger, preventing any risk of fouling and ensuring that heat is transferred uniformly. More articles from Alfa Laval Limited: | 
