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Brine Chiller
Brine Chiller
Faster turnaround
Higher yields (no cooler losses)
Reduce bacteria growth
Increase shelf life
160 -
Brine Temperature = 15 F.
Air Blast Temperature = 10 F.
Holding Cooler Temperature = 32 F.
140 120 -
100 80 60 -
Consistent yields
No wrinkling of natural or collagen casings
Eliminates condensation in coolers
Consistent peelability
Consistent sliceability
40 -
0 0
5
6
7
Time (hours)
10 11 12
24 hours
3
% Shrink
11 hours
20 -
Holding Cooler
Blast
Chill
Brine
Chill
2
3.75 hours
2.75 hours
-1
Holding Cooler
Blast Chiller
Brine Chiller
Cooling
CoolingMethods
Methods
Rv 08-09
ALKAR-RapidPak-MP Equipment, Inc. P.O. Box 260 Lodi, Wisconsin 53555 USA Phone: 608-592-3211 Fax: 608-592-4039 www.alkar.com
Time Comparison of
Brine vs. Air Blast Chilling
170
160
150
140
130
120
110
100
90
80
70
60
50
40
30
20
10
0
BRINE
CHILL
AIR
BLAST
HAM (8 to 10 lbs . boneless)
INTERMEDIATE SAUSAGE (60-70mm dia.)
LARGE SAUSAGE (4.5" dia.)
BACON (12 to 14 lb. bellies)
SMALL SAUSAGE (smoked 36mm dia.)
WIENERS (24mm dia.)
1 hr
2 hr
3 hr
4 hr
5 hr
6 hr
7 hr
8 hr
9 hr
Rv 08-09
ALKAR-RapidPak-MP Equipment, Inc. P.O. Box 260 Lodi, Wisconsin 53555 USA Phone: 608-592-3211 Fax: 608-592-4039 www.alkar.com