The Problem: The produce company needed to be able to keep the temperature of foods consistent to promote freshness throughout the entire prep process. Products cannot warm up when going through the wash tank. The wash tank needed refrigeration over a cold plate chiller, where the water runs over the food being cut and prepped.
The cold plate chiller consists of a metal corrugated plate which stands vertically while water flows over the plate and cools it before going down to the area where the produce is washed. Water is then recirculated through the tank and dumped after the day for clean water.
The Solution: Mike Cappuccio and his team created a design so that the condenser outside of the building could function properly and regulate the water temperature of the wash tank. The plate was around 24 degrees with 50-60 degree water running over a 25 degree piece of ice, which drops down into the tank to constantly refrigerate the water.