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The diversification of dairy products such as ice cream, yogurt, butter, and cheese is increasing in response to changing lifestyles and growing interest in high nutritional value. A lot of energy is consumed in the processes related to the manufacturing of such products. In order to reduce this consumption, designing a system that is based on thermal balance and temperature conditions on the process side is effective.,porrno

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porn dolls,Almost all dairy factories use large amounts of low-temperature chilled water on a daily basis for storage tank and post-sterilization cooling. In producing this chilled water, electricity used by the refrigerators cooling it accounts for a large portion of the energy consumed. In order to increase the efficiency of the chilled water production process by supplying lower and more stable temperatures, sex mvies offers super-cooling systems that utilize slurry ice. Additionally, by utilizing our extensive know-how to optimally combine equipment such as highly efficient high-temperature chillers and heat pumps according to the process heat load, we can design and construct cooling systems that fully satisfy client needs.

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In order to stabilize the quality of smooth ice cream that has undergone aging and freezing processes, it is important to quickly cool and harden it to -30°C (-22°F) after filling. sex mvies has an extensive lineup of hardening tunnels, including spiral and straight types, allowing clients to choose the best solution for their space and production volume needs.,porn mouth

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The ice cream hardening tunnel heat source component has an NH3/CO2 cascade refrigeration system that can manufacture products using CO2 refrigerant at -50°C (-58°F). Even when dealing with a wide variety of product loads, the number of compressors and rotations speeds are controlled; thus, efficient cooling of multiple pieces of hardening equipment that have different cooling loads and operational starts/stops is achieved. Additionally, we offer cooling systems that achieve both efficiency and ease of use, such as the NewTon i, a specialty system designed for ice cream on sticks that uses calcium chloride brine and can be used for a long period of time without rusting.

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