Cool technology for fresh products

The intensive cooling installations from BASTRA from Arnsberg are used for the fast cooling of meat and sausage products. The products can thus be cooled and dried immediately after production in universal cooking and smoking installations or cooking chambers. Fast drying and cooling to a core temperature of +6°C to +8°C can extend the shelf life of the product, since it can be packaged immediately after drying and cooling.

The installation is controlled via a microprocessor with all the necessary control devices for recirculation, cooling, interval shower, compressed air humidification, core temperature measurement and automatic fresh air and exhaust air flap. In order to be able to work rationally, intensive cooling units should be selected to match the size of universal units.