The chamber of hydrocooling is a cooling technology used to remove heat from food faster than traditional methods.
The food is immersed in water, at a lower temperature, allowing water absorb heat much faster than the cold by air cooled. In this case the water is irrigated on food instead of fully submerging, this results in a more efficient process.
How it works?
The product is packaged, and placed in rows on the conveyor band.
The band moves the product at a velocity determined by the thermal properties of the food as well as water and food temperature. Water usage is minimal, the water that previously absorbed the heat is recycled and recooled to make efficient cooling system.