ARCTICjet®
17 September 2024ARCTICjet® intensive chilling systems from Schröter allow you to cool your products quickly and package them directly afterward. Thanks to these advantages, our intensive chilling and shower cooling systems are the ideal addition to your production workflow and are now considered indispensable by many manufacturers in the meat processing industry. Different cooling media such as ice water, cold air, or brine guarantee the best possible treatment of your meat products. And the intensive chilling system can even be equipped with a full-fledged steam cooking mode on request.
Schröter offers intensive chilling and shower cooling systems to quickly chill heat-treated products in a controlled manner. The Arcticjet® systems support pre-chilling by shower cooling or help to achieve low core temperatures via intensive cooling.
This avoids unnecessary weight loss and extends the shelf life of the products. It goes without saying that Schröter will design a system that meets your specific needs. Depending on the products and technical requirements, cold water, ice water, brine, or cold air can be selected as the cooling medium.
Products can often be packaged right afterwards, depending on the item. All cold air systems in the ARCTICjet® segment stand out thanks to their extremely high air-changes and the resulting impressive cooling effect. As such, they not only reduce production times and improve product shelf life, but also guarantee absolute food safety. This is because intensive chilling ensures that the products pass through the critical temperature range in which bacteria grow as quickly as possible.
In order to ensure that the process is safe, cleaning the cooling systems is an important factor – in Schröter cooling systems, this is carried out by means of steam hygienization in conjunction with a built-in CIP cleaning system. This means the cooling process is twice as safe.
Time-Saving Cooking And Cooling
The ARCTICjet® with built-in cooking function is a worthwhile option for long cooking and cooling times, such as for boiled ham in molds and modules as well as cold cuts. With this system, the ham is first cooked in molds to a defined core temperature or F-value, and then cooled down to the desired core temperature. A particular advantage of this system is that it eliminates the need to transport the extremely heavy cooking modules to a separate cooling system.
Thanks to this ingenious concept, even long cooking and cooling programs can be run automatically overnight and the products can be processed or packaged the next morning without any delay. Then the system can be used to produce small-diameter products such as cooked or boiled sausages during the day – a method that optimizes system utilization.
