Food Industry
Specialize in designing and manufacturing beverage chiller for food and beverage process, especially for liquid yeast cooling and product tank cooling, including
brewery, winery, cidery, distillery and other fermented craft processing.
Our beverage chiller in the beverage industry are used as a chilling system to remove the heat gained from the process during mixing, cooking, fermentation or after pasteurizing the product. Of course Dry Chill water chillers are also can be used for many other applications. Dry Chill beverage chillers can remove heat and keep constant temperature you need during your food & beverage processing. And they are available in various size to meet your cooling demand.
Fermented Craft Beverages
Dry Chill is a leading manufacturer of beverage process cooling equipment for fermented craft beverages. Our cooling equipment includes Portable Glycol Chillers and Air Cool Water Chillers as well as a full line of other cooling chiller systems.
How is chiller normally used in fermented craft beverages processing?
-
Craft beer brewery – wort cooling, control of fermentation temperature, cooling vessels/tun, pre-packaging cooling, cooling of storage
-
Wineries – cooling of fermentation process, room cooling etc.
-
Cider – fermentation temperature control, chilling of juice, storage cooling
-
Distillery – cooling of fermentation process, distillation Tanks & stills etc.
-
Kombucha – control of fermentation temperatures, chilling after fermentation, storage cooling
Craft Brewery
The making of craft brewery is an amazing biochemical process. The malted barley is crushed and fed into a mash tun, then into lauter tun where water is added at specific temperature. This mixture of crushed malt and water is called mash. Once complete, the mash is lautered and then transferred to a sterilized brew kettle, in which the wort is then boiled, concentrated and hops are added for flavor and aroma.
After boiling process, hop material and protein sediments are removed in the whirlpool process. The wort is then cooled down to a temperature for fermentation, usually firstly cooled by plate heat exchanger and secondly cooled by chilled water supplied by glycol chillers.
Why glycol chiller is need for craft brewery?
Temperature control is the most important during craft beer brewery. The mashing process requires high temperature to convert malt into sugar. Then mash needs to be chilled down before fermentation. Also, low temperature is required during fermentation process, and this can be achieved by water chiller.
What chillers can do for craft brewery?
Our glycol chiller systems are normally used for wort cooling, temperature controlling during fermentation, cooling vessels, pre-packaging cooling and storage cooling. Custom design & cooling capacity are available to meet your cooling requirement.
Food Processing
Food processing and food packaging applications require reliable indirect cooling equipment to maintain precise and reliable temperature control. Indirect cooling involves cooling a product through a Air Cool Water Chiller, which can be a jacketed tank, tube in tube or other types of heat exchangers. Typically, cold water/propylene glycol flows through one side of the exchanger and the product is cooled on the other side.
Finding the best cooling solution to remove the heat from intensifier pumps, high flow pumps, jacketed vessels, meat massagers, waterjet cutting, or brine injection processes is the cornerstone to reducing downtime, increasing cycle time, and providing high-quality end products. Our chillers are designed with durable components to withstand high temperatures and harsh conditions and are custom-fit to your specific application needs.
PASTRIES
Dry Chill has developed over the years, various solutions to the service of food industry, where apart from the top quality required in materials, it is essential the ongoing monitoring of the final product to prevent the food deterioration during production.
In recent years, working closely with few leading Indian companies, specialized in the control of temperature of both creams and jams used to fill and top snacks and cookies. The temperature of thermo-regulated water and the temperature of the product into the emulsifier and into the transport lines to the topping/filling heads must be properly controlled.
DAIRIES
We supplied a plant for the low temperature cooling and the storage of dairy products as like mozzarella.
The mozzarella, as we know it, passes through a very complex production process which involves first of all filtration and pasteurization of the milk to make it pure, the following reduction of the temperature of the milk itself by means of a water and then the mixing of the milk with the rennet and the final addiction of the serum. The resulting paste is then hot worked and finally cooled in a firming and salting bath.