Summary
Processing facilities typically use different evaporator designs in different applications. In the final stage of heat removal from cooked or partially cooked products, frequently referred to as blast or deep chilling, unique challenges present themselves. Stringent stabilization requirements and compliance guidelines place emphasis on accelerating the final chill stage. But without properly designed and sized evaporator capacity, product damage often occurs.
This white paper is a supplement to Critical Elements of Blast Cell Design and addresses the “evaporator” – the heart of the chilling system.
