Chilling viscous foods like dips, sauces, and pastes requires the best in heat exchanger design to ensure product is cooled as quickly and efficiently as possible. Greg Haak from Teralba Industries explains why.
To produce premium quality dips like taramasalata and hummus, you need the best quality heat exchanger for the job.
Rapid cooling from 80°C cooking temperatures to below 5°C, minimises any possibility of over-cooking and subsequent product degeneration.
Australian designed and manufactured Dimpleflo Tri-Tube Heat Exchangers provide this technology. Varying dimples on both the inner and outer heat transfer tubes guarantees viscous products remain turbulent through the heat exchanger, which results in a high heat transfer coefficient.
This occurs even as the product thickens as it progresses through the Dimpleflo, reaching the sub-5°C temperature requirement. The efficiency of the Dimpleflo Tri-Tube Heat Exchanger means dips, jams, and purees can be chilled without having the coolant below zero, eliminating any risk of freezing the heat exchanger or product.
A more efficient heat exchanger also results in reduced lineal metres of heat transfer tubing required, which in turn saves on floor space required.
The smaller heat exchanger generates less back pressure, reducing the power required to pump chilled dips.
This story first appeared in the April/May edition of Food & Drink Business magazine.
