Applications

Cooling

Food Safety

Cooling - an essential step after thermal treatment

Every natural product must be safely cooled after thermal treatment, such as sterilization, pasteurization, roasting, drying or coating, and thus before packaging or storage. If the product is not safely cooled to a certain temperature, it can lead to the formation of condenser water and thus to the formation of germs (mold, yeast, ...).

To this end, KREYENBORG has developed two continuous cooling systems for different product requirements, designed to meet very high food safety and hygiene requirements:

Your products

Spices & herbs
Nuts
Seeds
Dried fruits
Teas
Cereals
Dehy. vegetables & mushroom
Leaves
Your product

Bandkühler