Food Industry
Food Industry Refrigeration Control
Refrigeration Control for the food Industry
In the food industry, refrigeration is one of the more delicate and complex applications, as the food requires treatment at different temperatures according to the phase of processing. Refrigeration slows down the proliferation of bacteria in food: the technique used in practice is based on the extremely rapid and intense action of the cooling effect, which allows the organoleptic properties of the food to be preserved intact, thus extending the conservation time.
The systems designed and installed for both industrial and retail applications are based on standard procedures and techniques. The refrigeration system is just part of a more complex installation that allows the evaporator to define the ideal level of heat exchange and consequently the ideal storage of the food.
The main refrigeration units used for the conservation of food are:
- Cold rooms
- Maturing rooms
- Cabinets
- Display cases
The storage time of most food items is increased by storing them at low temperatures. The main foods that require conservation at low temperature are: meat, fish, fruit and vegetables. Some foods, such as meat, fish and bread, can also be stored by freezing (temperatures between -20ºC and -30ºC), without undergoing substantial variations.
In some cases, refrigeration may also represent one of the phases in the food production process.
The main foods that include refrigeration in their production process are: cheeses, drinks (beer, wine and frozen juices), bread and instant coffee.
Suitable Controllers
- CAREL ir33 series
- CAREL easy series
- CAREL blast chiller
- CAREL MPXPRO and mpx series
- CAREL MasterCase series
- CAREL MasterCella Series
- CAREL plug-in series
- CAREL Electronic expansion valves
- CAREL Expansion valve drivers
- CAREL pCO series
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