What to Look for in Beef Processing Chillers

August 30th, 2016 by

Keeping freshly harvested beef carcasses at safe temperatures is necessary for both quality purposes, and for consumer safety. Before beef processing chillers were available, the meat either had to be consumed shortly after slaughter, or preserved through smoking, curing or salting. However, with the invention of refrigerated coolers and vast...


Routine Chiller Maintenance Can Save You Money

August 22nd, 2016 by

The latest chiller’s in use today have diagnostic technology integrated into their design. When something goes wrong an alarm code will often not only alert you to the situation, but, if you understand your chiller’s code, you may even know how to resolve the problem and avoid having to place...


New Guidelines For Poultry Processing Chillers

August 16th, 2016 by

Working in the food industry means compliance with the directions of the U.S. Department of Agriculture (USDA). In 2014 the USDA released their Compliance Guide that includes the chilling guidelines changed to modernize recommendations with the available technology of today’s poultry processing chillers. The specifications involve new temperature and time regulations with...


The Role of Milk Processing/Dairy Farm Chillers

August 10th, 2016 by

Processing milk requires pasteurization, a technique that destroys pathogens in milk and makes it safe to drink. Pasteurization necessitates the use of milk processing/dairy farm chillers to cool down the milk after the heating-up process. If you run a dairy farm, you’ll want to make sure to buy or rent a chiller...


When to Choose Air-Cooled Chillers Over Water-Cooled Chillers

August 2nd, 2016 by

Chillers differ in that some transfer heat to the surrounding environmental air and some transfer heat to a water source, such as a cooling tower. Air-cooled chillers and water-cooled chillers each have their own pros and cons, and you should do your research to determine which type meets your needs better. If...