Copyright 2019 Barry Browns & Sons
Barry Brown & Sons Tanks are…
Energy-efficient for dramatic cost saving
Known for faster cooling through a chilled water jacket
Compliant with dairy company cooling performance tests
Constructed for long life
100% stainless steel construction
Supplied with service back-up second to none
A mix of food-grade propylene glycol and chilled water is pumped through a second (or dual bank) plate heat exchanger to cool the milk to approx. 7ºC and through the tank jacket to cool the milk to 4ºC.
The food-grade glycol is added to the water to lower the freeze point (just like anti-freeze or coolant in your car) so the cooling system can operate at approx. -2ºC for rapid cooling
The only cooling system that dairy processors, wineries, fruit juice, and other food processing companies use are chilled water systems. The modern packaged water chiller has allowed us to easily adapt it to cooling milk on farms. After all the chiller does not know what product it is cooling.
Which refrigerant has the following characteristics?
Lowest cost, readily available, completely nontoxic, no effect on the environment, will never be phased out, runs at very low pressure. (Max 25. P.S.I) The highest heat carrying capacity of any known substance, small leaks do not affect the operation of the system, no regulations covering its use. The answer… Water!
Chilled water has been used as a refrigerant for over 100 years and chilled water vats have the simplest refrigeration system yet devised.
The heat transfer efficiency of chilled water vats is higher than direct expansion type vats:
From ALFA LAVAL data, on DIMPLE PLATE, AGITATED VATS:
Water in jacket – milk in vat, ‘U’ Factor 100-130
Direct expansion R22 in jacket – milk in vat ‘U’ Factor 60-100.
The ‘U’ factor or heat transfer co-efficient basically measures efficiency, the higher the factor the more efficient the jacket in transferring the heat. It is because of this efficiency and simplicity that ninety-nine percent of food processing plants use chilled water systems for product cooling and have been using this system for nearly 100 years. The direct expansion milk vat was first designed in the 1950s and was quite successful when vats were small and R12 refrigerant was available. With R12 no longer available and R22 soon to be phased out, plus vats now being larger and with pre-chilling of milk becoming a pre-requisite, combined with today’s high cost of refrigerant gas, chilled water vats and systems are the only logical choice.
Propylene Glycol USP: Is an ingredient used to improve the texture and stability of many cosmetics, pharmaceuticals and health and beauty products including:
The U.S food and drug Administration also cleared the use of PG USP for specified uses in specified quantities for certain food applications.
One ingredient, many benefits – PG USP has several functions in the products in which it’s used.
Lyondell Chemical Company manufactures PG USP using monitored processes and following applicable FDA good manufacturing practices and ISO 9000 standards.
The US Food And Drug Administration has given propylene glycol the same classification given to common products such as vinegar and table salt: Generally recognized as safe.
The cosmetic Ingredient Review Panel also concluded that Pg s safe for use up to 50% in cosmetics. The Panel is a scientific committee that uses the expertise of dermatologists, toxicologist, oncologists and other health scientists in assessing the safety of cosmetic ingredients
While having 3 phase power is beneficial in most cases and necessary in some, today’s inverter technology allows us to utilise single (or two) phase power to run some of the most common size chillers used for dairy farm applications. This photo shows a 40kw chiller fitted with a weatherproof inverter prior to being installed on a customer’s farm.