1. Chill sausage products quickly and precisely
When producing cooked and boiled sausage, you can replace some of the added water with ice to reduce the heat generated during the mincing process in the bowl cutter. Thanks to the large surface area of the fine, 1-2 millimeter thick ice flakes, the ice mixes evenly with the sausage meat, so you can achieve the correct temperature very quickly and precisely. You can also add flake ice during the brining process, to set the curing brine temperature.
Another application for flake ice is the cooling of cooked and scalded sausages in a water bath. By adding flake ice instead of large quantities of liquid water, you can lower the temperature of the water bath quickly while keeping energy and water expenditure to a minimum.