3. Chilling equipment

Food chilling is performed with mechanical refrigeration systems or with ice [4]. The temperature of the product should be lowered as quickly as possible through the critical warm zone (5–10�C), where maximum growth of microorganisms occurs [1, 3, 4].

Batch or continuous operation is possible when using mechanical refrigeration systems, while batch operation is used in the ice chilling systems.

The chilling medium in mechanically cooled chillers may be air, water, or metal surfaces.
