Cooking and chilling systems are getting greener, faster and newer — yet still working together to keep product quality and safety at the top of its game.
Cooking, chilling and freezing systems are a necessary component of the post-harvest process. But facility examinations can help enhance chilling capacity, renovate outdated older facilities and improve sustainability.
“This practice isn’t novel or new, but a thorough investigation of efficiencies (or lack thereof) within a plant’s chilling processes has led to some neat renovations within the industry,” says Jennifer Martin, Ph.D., assistant professor, Colorado State University, Fort Collins, Colo. “In some cases, these renovations don’t require large investments in facilities, equipment, etc., but rather strategic utilization of existing equipment and facilities.”