A mechanical contractor for a Chicago-based liquid-foods packager had an interesting and challenging cooling application. An important client planned to award the foods packager a large contract for packaging soup if they could satisfy one stipulation: The company had to guarantee that the product would be cooled from 198°F (92°C) to precisely 77°F (25°C) before packaging.
In addition to the tight temperature requirements, process flexibility was required. The contract was for various types of soups, so the packager had to be able to cool products having different thermal properties. At the same time, the packager needed to be able to clean the system easily between batches to avoid any carry-over from different soup types. The cooling point had to be met precisely. If the soups were too warm when packaged, spoilage potentially could occur. If they were too cool during packaging, the containers could sweat, and the labels would not properly adhere to the packages.