'Blast chiller' and 'chiller' are not interchangeable terms in commercial food production — they describe different equipment designed for different applications. Understanding the distinction, and... (continue reading)
The commercial beverage sector encompasses a wide range of production environments — soft drinks, juices, functional beverages, RTD coffee, energy drinks, and alcoholic beverages beyond... (continue reading)
The cold chain is the continuous sequence of refrigerated conditions that keeps temperature-sensitive food products safe and high-quality from processing through distribution to the end... (continue reading)
Dairy processing facilities have among the most demanding and diverse cooling requirements in the food industry. The same facility that heats milk to 161 degrees... (continue reading)
Glycol is the workhorse coolant in most commercial food processing cooling systems — but not just any glycol. Food processing facilities that use glycol in... (continue reading)
Temperature control in commercial food processing is simultaneously a product quality requirement, a food safety requirement, and a regulatory requirement. The cooling systems that serve... (continue reading)
Temperature control is among the most important preventive measures in commercial food safety programs. When cooling systems fail or are inadequately designed, the result is... (continue reading)
Commercial fruit and vegetable processing presents a specialized set of cooling challenges — not because of regulatory mandates as strict as those governing meat and... (continue reading)
Meat and poultry processing has some of the most precisely regulated temperature control requirements in the food industry. The USDA Food Safety and Inspection Service... (continue reading)
Cooling system design for food processing facilities requires more than sizing for thermal load. Equipment and piping that serve food contact areas must meet sanitary... (continue reading)