Cooling of the sausage after heat treatment with the help of misting systems
High–intensity cooling of sausage products after heat treatment by steam is an important technological process. As a result of cooking sausages, the process of its preparation takes place according to the required production and food standards. Heating to 65-80 °C leads to the death of most bacteria, then the products need to be quickly cooled to 5 °C.
Therefore, it is desirable to subject most of the boiled and smoked-boiled products to a double cooling stage:
1) showering - due to strong irrigation with water from full-cone nozzles to a temperature of 27-30 ° C in the middle of the product;
2) in the climatic chambers of fog cooling until the temperature is brought to the middle of the bathons up to 5 ° C using fog-forming nozzles.
The use of a shower chamber (intensive cooling) with fog formation allows you to:
- reduce the time during which the sausage is cooled,
- reduce the weight loss of products,
- reduce the transition interval through the dangerous temperature zone,
- increase the shelf life of the product,
- to reduce the time between the heat treatment of sausages and their shipment to stores,
- reduce the cost of electricity for cooling sausage products.
Professional nozzles for sausage products douching chambers
Following the heat treatment, the frame carts with sausages / boiled sausages are quickly transported to the douching chamber, where the sausagefull-cone nozzles. A feature of these spray nozzles is a filled water spray torch, which makes it possible to cover the surface of the sausage rolls with absolutely no blind spots, as well as a wide angle of spraying - it is as much as 120 degrees. The nozzle, even at a small distance from the product, is able to cover a very significant area, which is an advantage if space is limited.
An important economic factor of spraying when cooling sausages is the consumption of water consumed. In this nozzle, it has a value of 3.5 liters per minute at a pressure of 2 atmospheres (standard water pipe pressure).
Pay attention! Using non-professional garden sprayers and shower heads, most sausage manufacturers get questionable results in practice. Such sprayers do not allow uniform cooling of blindless zones and lead to a huge water consumption
Advantages of full-cone water spray nozzles in sausage cooling chambers:
• Compliance with regulations due to effective and instant cooling of products;
• An attractive image of freshness will make the buyer choose your products;
• Reduces the loss in weight of sausage products;
• Reduces the risk of bacteria;
• Reduces water and electricity costs;
• Uniform cooling of the sausage loaf.
Cooling sausage with fog in a climate chamber or tunnel
Some types of smoked sausages, fried, baked and smoked-baked whole-muscle products are cooled by air flow in a cooling chamber or tunnel. The temperature of the moistened air with additional cooling of sausage delicacies is kept in the range of -10 ...-12 ° C
Relative humidity of 95% is achieved by saturating the air with cold mist, which is generated by mist-forming nozzles. The duration of postcooling of each sausage type in the tunnel is adjusted automatically.Fog-forming installations for cooling sausages after heat treatment allow to cool and dry the products to the required temperature in the shortest possible time, and also to keep the weight of the products without getting wet
color:#2D2D2D;background:white">Maintenance of optimal humidity by fog-forming systems in the maturation chambers of raw smoked sausages
In shaping the organoleptic and taste quality of raw smoked sausage, the maturation of the product to a ready-for-sale state plays a role. The main requirements of the maturation that must be ensured are that the sausage should further absorb moisture, but without the appearance of dry edges. At the same time, the relative humidity of the air and the temperature must necessarily be linked to the requirements for aging.
The use of fog-forming nozzles makes it possible not to get a defect or a sausage defect.Due to the saturation of the air with water mist in the ventilation system of the aging chambers, the set humidity is maintained in the range of 70-75%, which does not allow the formation of dry edges and other defects.
Intensive cooling by douching sausage products after heat treatment with steam and maintaining humidity in climatic chambers reduces production costs, improves organoleptic and taste parameters and maintains the freshness of sausages during storage.
Fog-forming systems will optimally cope with the tasks and help in the development and flowering of your business.
