Static Batch Cooler

For processes requiring large batch cooling in stand-alone vessels, DC Norris offers a comprehensive range of static coolers featuring unique scraped surface agitators. The large surface area to product ratio allows rapid cooling times, without damage to particulates or adverse effect on quality or taste.

Static Batch Cooler Solutions for the Food Industry

DC Norris offers a comprehensive range of static batch coolers designed for efficient and reliable cooling in industrial food processing. Featuring unique scraped surface agitators, these coolers deliver rapid and gentle cooling, preserving product quality and taste. Ideal for standalone applications, our static coolers are a vital addition to the food industry cooling process.

Rapid Cooling with Static Batch Coolers

The advanced design of our static batch coolers maximises the surface area-to-product ratio, enabling rapid cooling of large batches. This ensures quick temperature reduction without damaging particulates or compromising the taste and texture of your products.

Gentle Transfer for Superior Product Integrity

Products are carefully transferred into the cooler using our vacuum transfer system. This gentle process prevents thermal shock or separation, ensuring the highest product quality throughout the food industry cooling cycle.

Minimise Losses in Industrial Food Processing

Once cooled, products are efficiently moved into transfer vessels using a sterile air over-pressure system or a pump. This seamless transition to the filling line minimises damage and reduces product losses, improving overall production efficiency.

Versatile Integration with Food Industry Equipment

Our static batch cooling systems are designed for compatibility with a wide range of equipment, including DC Norris industrial steam jacketed kettles, vacuum trolleys, and bratt pans. This flexibility ensures your production line operates at maximum efficiency while maintaining adaptability for future needs.

Static Batch Cooling Process: Overview

1. Product Transfer: The product is gently transferred into the static cooler using our vacuum transfer system.
2. Cooling Cycle: The cooling process is closely monitored to eliminate the risk of thermal shock or separation.
3. Post-Cooling Transfer: Once cooled, the product is pumped or transferred using sterile air into vessels for further processing or filling.

DC Norris’ static batch cooler technology ensures consistent, high-quality results for large-scale food industry cooling applications.