Manufacturer: DCN
Belt Chiller
Patented DCN belt chiller for cook-chill bags: a flighted belt massages bags in chilled water and self-unloads a 500 kg batch in 60 seconds.
Key features
- Fast cooling through efficient chilled-water circulation and spray
- Unloads a 500 kg batch automatically in 60 seconds
- Lower water use per batch; water reusable for several cycles
- Compact footprint and lower operating costs
- No rotating shaft seals: low maintenance
- In-line Jet heater for self-cleaning or reheating bags before serving
- Auto-position chute when used with the Model 400HS Pump Fill Station
Technical data
- Batch sizes
- 500–1500 kg (larger on request)
- Unloading time
- 500 kg in 60 seconds (drum chiller approx. 25 minutes)
- Cooling medium
- Chilled water circulation and spray
- Heat exchanger and controls
- Self-contained
- Products
- Soups, sauces, ready meals and other pumpable products in cook-chill bags
Description
The patented DCN Belt Chiller rapidly cools cooked soups, sauces, ready meals and other pumpable products in sealed bags as part of a controlled cook-chill process. After cooking in a DCN kettle and filling, the bags are transferred to the chiller, where circulating chilled water quickly lowers the product temperature – the stage that secures food safety and refrigerated shelf life.
Flighted belt instead of a drum
Unlike drum chillers, the Belt Chiller uses a flighted belt that gently massages the bags and improves chilled-water circulation, which speeds up cooling, especially for viscous products. Chilled water is also sprayed over the bags during the cycle.
Automatic self-unloading
At the end of the cycle the belt lifts the bags out of the water and transfers them directly into the customer's tote bin. A 500 kg batch is unloaded in 60 seconds, compared with about 25 minutes for a conventional drum chiller, with no manual handling and less risk of repetitive strain injury.
See it working
Ask about this machine
Send us your question or the details of your project. We usually reply within one working day.
More in this range
Vacuum Cooling System
DCN vacuum cooling vessels that bring sauces, soups and rice from 90°C to 5°C in about 45 minutes, for batches of 100–1000 litres.
DCN
Tumble Chiller
DCN rotating-drum chiller that cools bagged cook-chill products in chilled water to below 4°C, models TC-30 to TC-100 (300–1000 litres).
DCN
Ready-2-Cool Static Batch Cooler
Self-contained DCN jacketed batch cooler with scraped-surface agitator and central cooling column for rapid, gentle cooling of 300–1000 litre batches.
DCN