We all know the socio-economic and environmental benefits that are achieved by increasing the shelf life of foodstuffs. We attribute this to the constant improvements and innovations in the refrigeration sector for the agri-food industry. But how is this possible?
As reflected by the WHO (World Health Organisation), in one of its five keys to maintaining food safety (“Key 4: Keep food at safe temperatures: At temperatures below 5°C microbial growth slows or stops”), refrigeration is one of the great allies in food preservation. This is why advances in the field of refrigeration for the agri-food industry are constantly being made in order to provide solutions by increasing energy efficiency and reducing the ecological footprint. Ultimately, achieving the most important goal for our society, optimising agri-food production.
Some of these techniques are developed and researched by INTARCON. Direct contact with our clients allows us to understand the problems they face and to solve their main concerns:
Day after day we work on the improvement of the equipment in order to give the best product and service, providing: precision, reliability and efficiency to the installation.
INTARCON works to avoid the interruption of the cold chain (visible in the formation of frost or dense blocks), in order to achieve an increase in the shelf life and food safety, and stability in the process line under food safety standards and maintenance of the organoleptic properties of the product.
High-powered equipment with double suction, providing service at medium and very low temperature (deep-freezing) simultaneously.
Water glycol refrigeration systems (Waterloop system, chiller, glycol ring and air coolers) reduce the refrigerant charge in the system to a minimum. This eliminates the risk of possible HFC leaks and high refrigerant line charging costs. In addition to maintaining a production line and atmosphere free of contaminants, minimising the risk of product spoilage and potential risks to personnel and stored product.
They serve one of the most important stages in food preservation, in order to avoid the typical problems of freezing due to the formation of ice crystals in the intercellular spaces. This causes water to escape from the cells to compensate for the increase in osmotic pressure, which causes the product to dry out and thus weight loss. For this purpose, equipment has been designed with high-flow, high static pressure fans and high-efficiency coils to reduce freezing time and encourage the formation of smaller crystals, thus reducing the loss of organoleptic and physicochemical properties.
This is the case of our intarSANIT, which works by ultraviolet-C (UV-C) light treatment in food processing rooms and areas with requirements for strict control of bioaerosols and suspended particulate matter (bacteria, fungi, viruses, PM2.5, etc.).
Increasing maximum temperatures and export to tropical areas have led to a battery design with an operating range adapted to this new situation.
It allows the system to continue to operate at a lower cooling capacity in the event of a fault while the faulty circuit is being serviced or repaired.
Some of the most significant optionals in refrigeration solutions for the agri-food industry are also worth mentioning:
In the future, social demands will increase in terms of food safety, efficient energy consumption, use of sustainable materials and equipment, etc.
In the meantime, INTARCON continues to work on solving future requirements.
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