Share your product, process sequence, production capacity, incoming
and target temperatures, chilling or freezing duty, storage
requirement, utilities, and site location. The selected requirement
will be captured automatically.
Food processing refrigeration
Cooling built around the process
Metalex Cryogenics engineers process cooling, chilled-water systems,
rapid chilling, quick freezing, temperature-controlled rooms, and
cold storage for dairy, beverages, bakery, ready-to-eat foods,
ingredients, frozen products, and multi-product food plants.
The refrigeration plant is part of production. Not only a utility room.
Food plants often combine process heat removal, chilled
ingredients, rapid pull-down, production-room cooling, freezing,
storage, and dispatch.
Selection based on product, recipe or process step, incoming
temperature, production rate, operating hours, and peak seasonal
demand.
Process cooling, chilled water, rapid chilling, and freezing
planned around required pull-down time and the real batch or
continuous-line pattern.
Cold rooms and production areas coordinated with hygiene zoning,
people, equipment heat loads, doors, wash-down, drainage, and
defrost.
Compressors, condensers, vessels, pumps, controls, monitoring,
safety, service access, and future expansion engineered as one
system.
Process + chill + freeze + store
Food processing applications
One refrigeration platform. Multiple production duties.
Metalex helps plan the cooling architecture around product category,
process sequence, production shifts, hygiene needs, required
temperatures, and future expansion.
Application 01
Dairy, beverages & liquid foods
Chilled water, glycol, process heat removal, ingredient cooling,
fermentation support, filling-area control, and cold storage for
temperature-sensitive liquid products.
Application 02
Prepared foods, bakery & value-added lines
Rapid chilling, ingredient rooms, dough or process cooling,
production-area refrigeration, spiral or blast-freezing support,
staging, and packed-goods holding.
Application 03
Frozen foods, ingredients & distribution
Blast freezing, frozen stores, chilled and multi-temperature
rooms, ante-rooms, loading docks, monitoring, and dispatch
interfaces for finished goods and ingredients.
System design approach
Selected from the process heat load. Not from room size alone.
A food-processing refrigeration system must account for product
load, process equipment, water and ingredient cooling, people,
lighting, motors, air infiltration, pull-down time, defrost,
cleaning cycles, and production peaks.
01 / PRODUCT
Define product and process
Product category, recipe or process step, batch or continuous
flow, incoming condition, pack format, production rate, and
quality objective.
02 / LOAD
Calculate real cooling duty
Product heat, process-equipment heat, water or glycol duty, room
transmission, people, motors, doors, infiltration, and peak
simultaneous loads.
Information needed for a proper food-plant selection.
Share these details with Metalex.
Early estimates are useful. Final capacities, temperatures,
pull-down times, power, equipment dimensions, and performance
should be confirmed against the selected process, product
validation, applicable standards, and agreed design conditions.
Product category
Dairy, beverage, bakery, ready-to-eat, frozen food,
confectionery, ingredients, meat / poultry, fruit / vegetable,
or other product; pack format and product dimensions.
Production profile
Tonnes or litres per day, hourly peak, batch size, line speed,
number of shifts, operating days, seasonality, cleaning
schedule, and future expansion target.
Process temperatures
Incoming product and ingredient temperatures, target temperature
at each step, process time, holding time, chilled-water or
glycol supply / return temperatures, and acceptable tolerance.
Cooling / freezing duty
Rapid chilling, blast or other freezing process; product load
per batch or hour; required pull-down time; target core
temperature; loading method; and defrost pattern.
Rooms & storage
Production-room, ingredient-room, chilled-store and frozen-store
dimensions; insulation; pallet or rack pattern; door traffic;
ante-rooms; docks; and storage duration.
Hygiene & layout
High-care or low-care zones, wash-down practice, cleanability,
drainage, humidity or condensation concerns, personnel movement,
product flow, and maintenance access.
Site & utilities
City, ambient design condition, power supply, backup power,
water quality and availability, cooling-water system, plant-room
space, access, operating manpower, and automation preference.
Project status
New plant, tender, expansion, retrofit, compressor replacement,
cold-store addition, process-line upgrade, automation, energy
improvement, service, or spare requirement.
Food processing refrigeration FAQ
Common questions before plant selection.
Product heat, process equipment, chilled water, motors, people,
doors, cleaning cycles, pull-down time, and simultaneous
production peaks can be larger than the room transmission load. A
proper selection starts with a complete heat-load and
operating-profile review.
Share the product and ingredient mass flow, specific process
steps, incoming and target temperatures, batch or line time, water
or glycol flow, equipment heat rejection, operating shifts, room
conditions, and future production target.
Rapid chilling is considered where the process must pass through
temperature-sensitive stages quickly and consistently. Quick
freezing is considered where product quality, throughput, pack
format, core-temperature target, and storage plan require a
controlled freezing cycle. The final method must be validated for
the actual product.
Often yes, but the best architecture depends on temperature
levels, simultaneous loads, operating hours, food-safety zoning,
redundancy, expansion, and energy priorities. Separate circuits or
staged systems may be preferable when duties differ significantly.
There is no single temperature for all foods. Product category,
process validation, storage duration, FSSAI requirements, customer
specifications, and HACCP plan determine the setpoints. Some
Indian guidance uses 4°C or below for chilled poultry products and
−18°C or below for frozen products, but every project must confirm
its own applicable requirement.
Ammonia is widely used in industrial food and beverage
refrigeration. Suitability depends on plant scale, system
architecture, refrigerant charge, site layout, detection,
ventilation, safety provisions, trained operators, maintenance
capability, and applicable codes.
Evaporator location, airflow, materials, access, drainage,
defrost, condensation control, cleanability, door management, and
service routes must support the plant's food-safety zoning and
sanitation procedures without creating contamination traps or
disrupting production.
Planning a food processing refrigeration project?
Share the product, process flow, throughput, incoming and target
temperatures, cooling or freezing time, room and storage
requirements, utilities, location, and project timeline.
Discuss with Metalex
Talk to the team about compressors, condensers, vessels,
chilled-water systems, process cooling, rapid chilling, quick
freezing, cold stores, expansion, retrofit, service, and spare
support.
