Cheese Cooling Tunnels
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CHILLING & FREEZING I v\lll v engineering for the future Cheese Cooling Tunnels Collaboration with the cheese producing industry on the newly adopted hot formed cheese block tower making process resulted in the development of our cheese chilling tunnel, then known as the Realcold Rapid Chiller, during the 1970s. The MILMEQ® Cheese Cooling Tunnel provides a true first in, first out, 24-hour cooling cycle for cheese that ensures product quality, colour and flavour are maintained. Our tunnels employ an air blast based system that provides uniformed conditioning to chill product. Application of low temperature airflow in a controlled environment enables a fast chill, which can avoid bitter flavours developing in the cheese. Milmeq tunnels allow control over air temperature, air velocity and retention time, meaning they can be custom designed to handle any product in a carton, box, case, mould, crate or plastic liner. Interfacing conveyor systems provide completely automatic, hands-free loading and unloading of product, precisely timed to achieve the desired temperature. APPLICATIONS Cheese cooling tunnels are suitable for chilling a range of cheese products, including: > Block cheese, such as cheddar > Mozzarella > Cream cheese BENEFITS Advantages delivered by Milmeq cheese cooling tunnels include: Uniform conditioning applied to all products ^ Equal retention time for all products - a true first in, first out carton tunnel ^ Fast cooling - 24-hour cycle ^ Preserves product flavour, colour and shape ^ Hands-free operation with automated loading and unloading ^ Eliminating manual handling preserves product quality and reduces the incidence of injury through strain

CONFIGURATION OPTIONS Block cheese chilling tunnels typically handle 20-kilogram blocks packaged in cartons, which are chilled from 35 to 15 degrees Celsius within a 24 hour period. We have also designed tunnels for cream cheese and mozzarella, which chill the product from 70 to 20 degrees Celsius within 24 hours. Tunnels can be designed to operate with a variety of refrigerants, including ammonia (NHj, depending on customer specifications and desired cycle times, in order to integrate with other process flows within the facility and modern synthetic options. A number of recent cheese...