| 摘要 |
Warm food products are chilled to a sanitary storage temperature approaching 0 DEG C. without dehydration by introducing them into a cold humid 100% humidity chamber. The humidity is regenerated by spraying refrigerated water and the products are passed through a chilling chamber on a conveyor belt with a spiral path configuration. Various cabinet features reduce input energy and provide sanitary conditions, such as supplying sanitary water, and filtering droplets of water from the cold moist air to avoid contamination or product disfiguring drip. Provisions are made to prevent a moving conveyor belt from carrying warm air into the chiller or from carrying cold air out of it as it passes continuously through the chiller cabinet. All lubricated mechanical equipment is mounted external to the food processing chilling chamber and access doors are provided for sanitation. The water spray chamber and water flow paths are simply sanitized by replacing the water with a detergent solution.
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