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21 Oct 2013
Pilot Cook & Vacuum Cool System
Hot product is drawn from the cooking kettle and discharged into the cooling vessel under minimum vacuum conditions in order to avoid product damage. By allowing the product to free fall into the cooler, a large surface area is exposed to the vacuum enabling much of the entrained hot gas and air to be removed. Immediately following transfer the cooking kettle can be quickly rinsed and re-charged with the next product batch - consequently this enables the system to operate at double the through
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