Dairy & Food Glycol Chillers

dairy chiller

Dairy Glycol Chillers For Rent & Sale

Running a dairy or other food-related operation requires a lot of high-quality equipment. One of the most important and industry-specific pieces of that equipment is the chiller, which is why it is a good idea to rent one from a knowledgeable manufacturer. Here are the basics.

There was a time when milk made up a tiny fraction of people’s diets because it was only seasonally available and had to be sold close to the farm. This was because it went bad quickly if it wasn’t chilled right away to discourage bacterial growth.  People selling milk tried to combat the short shelf life by storing it in tubs and then putting them in larger containers that had cooled water constantly pumped into them from well or windmill pumps.

These days, milk and many other food products still must be chilled right after storage in order to preserve them. The way we achieve that, at least in dairies, fundamentally remains the same, too. Milk gets pumped through heat exchangers where it flows over steel plates. Cold water flows on the outside of the plates, absorbing heat through the plate from the milk. Then the milk lands in chillers similar to the old tubs, except the tanks have a series of condensers and compressor units within them that run cold glycol and water through them.

These condensers and compressors pull more heat out of the warm milk until it is too cold for most types of bacteria to grow, generally under 40 degrees Fahrenheit (4.44 °C).

The water in the cooling condensers is kept the right temperature by one of two methods. In air-cooled chillers, the warm water is run past a heat exchanger that vents the heat to the outside air. In a water-cooled chiller, the heat is transferred to an isolated water line and cooled there.

An important consideration for any chiller being used in the agricultural industry is that it has to use food-grade glycol. A chiller operating under 50 degrees Fahrenheit (ca. 10 °C) needs glycol to safely operate, and the safest type of glycol to use in food applications is propylene glycol. A dairy chiller will be made to use propylene glycol mixed in with water.

Renting a Dairy Chiller

So dairies need chillers in order to keep their product safe and ready for market. A good way to get a chiller is to rent one. A rental agreement brings many benefits for your company that includes:

  • Maintenance and technical help are part of the deal
  • Gives your company the flexibility to change chillers or add onto your existing one whenever the need strikes
  • Doesn’t require a big up-front investment

How JC Younger Can Help Your Dairy Chiller Needs

Every dairy and food production factory has a different situation, but they all need chillers on-site. JC Younger specializes in providing the right one for your company. They do this by:

  • Offering both air-cooled and water-cooled chillers
  • Making chillers that meet ETL – UL 1995 standards and don’t have specialized parts so that you have the flexibility to expand your chiller, and it is easy to fix.
  • Renting out chillers anywhere from a few weeks to years
  • Offering chiller packages where you get accessories with your chiller
  • Customizing chiller solutions
  • Covering maintenance
  • Make ourselves available for ordering every day, all day. We deliver quickly too.
  • Having technicians who can help you troubleshoot a new chiller over the phone or come over to fix it

Your dairy thrives with a good chiller. JC Younger understands this and has been working to provide businesses like yours with the best chillers since 1956, so please feel free to contact us when you need to rent a good one.


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