Ensure the consistency of each batch with on-line instrumentation.

Three companies are using interesting methods to keep refrigerated and frozen foods at just the right temperature.

The static pressure control system (SPCS) is the company’s most recent service upgrade for older A-Tec spiral freezers.

QFM is designed to improve on the performance of the company’s QuickFreeze, while adding flexibility, remote control and new ways to manage blast freezing and tempering demand.

More and more plants and distribution centers are turning to panel PCs that have Android operating systems for monitoring and controlling low-temp processing and material handling operations.

Many foodborne illnesses occur because a link in the cold food chain was weak or broken, with temperature inconsistencies that allowed pathogens to begin growing.

Of the major measured process variables, temperature is perhaps the most important in food and beverage.

Omega CN38S series temperature controllers feature an input for a thermocouple, RTD and thermistor; a sensitive touch keypad; and programmable password protection. 

Engineered for ground meat, poultry and seafood, the Linde ACCU-CHILL bottom-injection chilling system chills proteins from the bottom of mixers and blenders.