Serpentine Cook/Chill Systems & Crust Freezers

Serpentine Cook/Chill Systems & Crust Freezers

Custom designed continuous cooking and or chilling systems are ideally suited for large volumes of similar type products in the range of 2,500 to 20,000 pounds per hour. The serpentine continuous flow process delivers exceptional product consistency as every piece of product travels through the same process throughout its cycle.

Serpentine Continuous Cook & Chill System

With separate cabinets designed to water or steam cook and chill via water, brine or glycol, our serpentine continuous cooking and chilling systems are ideally suited for large volumes of similar type of meat and poultry products such as slicing logs, turkey breast, molded products, D-shaped products, ground beef chubs, or pouched product. Capacity ranges from 2,500 to 20,000 pounds (1133 to 9071 kgs) per hour. The serpentine continuous flow process delivers the best product uniformity in the industry. Every piece of product travels through the same process conditions throughout its cycle, resulting in exceptional product consistency. This system can also be utilized for post-package pasteurization.

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Features

• Custom engineered for your application
• Water or steam cook capability
• Water, glycol or brine chilling capability
• Effective zone isolation allows for multiple cook zones to maximize yield
• Robust stainless steel, all welded construction
• Automatic loading and unloading increases shelf life and reduces labor
• Equipped with side doors for open access and sanitation
• Built-in clean-in-place (CIP) system
• Sanitary leg design keeps serpentine system off the floor for easy cleaning
• Low horsepower, durable and reliable main drive system eliminates messy oil bath required for worm and screw drives
• Allen-bradley PLC controls
• Product carriers can handle logs up to 60-in long or multiple shorter logs or packages
• Proudly built in the USA
• Increased profitability due to faster process times, reduced labor, improved process uniformity and increased slicing yields
• Serpentine processing requires less floor space when compared to batch processing operations. The design of the serpentine allows us to achieve high product density in a small footprint by using a vertical conveyor and taking advantage of ceiling heights.
• Adheres to AMI’s 10 principles of sanitary design
• Designed for easy and low maintenance

Vertical Crust Freezers

Our Vertical Crust Freezers freeze the surface of every meat log to your specifications, using either Freon or ammonia at -40°F (-40°C). Our machine is the only Vertical Crust Freezer on the market and the only one with a mechanical option, providing you with a powerful solution that’s less expensive, and has a smaller footprint than a traditional nitrogen or CO2 tunnel. This improves profitability and productivity while reducing operating costs. Unique to the design of our Crust Freezer is a cleaning step that pasteurizes the freezer itself. This sterilization step ensures that the logs aren’t contaminated by particulate during the crusting process.

Features

• Freeze and chill
• Time, temperature, and fan speed control
• Recipe selection
• Custom machine sizes available
• Reduced chill/freeze time
• Reduced evaporative yield losses
• Energy efficient
• Thermal sterilization
• C.I.P. system
• AMI Sanitary Design approved
• Freon or ammonia
• High velocity air
• 304, 14-gauge construction
• Stainless steel belt, drives, shafts, and motors

Benefits of Serpentine Cook/Chill Systems & Crust Freezers