COOLING SYSTEM FOR GARLIC PUREE

Descriptions

Beacon Foods intends to modify their garlic paste line to be able to cool the product before filling (circa 1,000 litre/hour)RequirementThe product needs to be cooled down from 23c to 4c before filling. Before filling, the product needs to be buffered to ensure a continuous flow for both cooling and filling.Process DescriptionThe manufacturing process starts by making the puree in existing equipment. After cooking, the product is supplied with a constant flow to the cooling section.The product is sent via an existing product pump for cooling from 23c to 4c. The cooled finish product flows to a buffer tank. From the buffer tank the product is pumped to the filling station.NOTE: To register your interest in this notice and obtain any additional information please visit the Sell2Wales Web Site at https://www.sell2wales.gov.wales/Search/Search_Switch.aspx?ID=108688.