RLX CHILLER

The Ribon chiller has improved the traditional cooling methods and how to balance the relationship among quality, efficiency and cost.

The products that processed with heat will be carriedinto the chiller and will go through cold-water showering and cold air cooling, and then the surface of the products will shrink.

Whenproducts reach the required value of the core temperature, theycan be transported to the packing area directly. Usually, thecore temperature is between 6~8℃ after chilling.

It is suitable to process the sausages with natural casing or fibrous casing, and ham or other similar products.

Chiller is always used together with the smokehouse or cooking chamber, so the door opening dimension is the same as that of thestandard smokehouse.

The Ribon chiller has improved the traditional cooling methods and how to balance the relationship among quality, efficiency and cost.

The products that processed with heat will be carriedinto the chiller and will go through cold-water showering and cold air cooling, and then the surface of the products will shrink.

Whenproducts reach the required value of the core temperature, theycan be transported to the packing area directly.

Usually, thecore temperature is between 6~8℃ after chilling. It is suitable to process the sausages with natural casing or fibrous casing, and ham or other similar products.

Chiller is always used together with the smokehouse or cooking chamber, so the door opening dimension is the same as that of thestandard smokehouse.