When to Rent Corporate Chillers: A Spotlight on Dairy Processors

Whether you want to chill drinks in a cold case or store meat for chefs to prepare for a fine dining restaurant, businesses of every size need to keep things cool. We can help businesses in maintaining their products as well as their machinery.
Want to know how successful businesses keep running at an optimum level? Read the below guide to know how we can help you in maintaining your day to day operations with our corporate chillers.

A typical business keeps its focus on the bottom line. It builds relationships with different companies in a supply chain to keep costs at acceptable levels. The best companies tend to focus on their core competencies, and they will outsource all business functions, including human tasks, mechanical processes, sourcing of raw materials and other supplies, and equipment rentals to reliable business partners.

They will want to keep their business running at optimum levels, and their leaders know better than to waste resources on activities and supports that do not relate to their core competencies. One area where many companies could save much on overhead is refrigeration.

We see this especially in the area of corporate chillers, which companies of every size use to keep things cool. Whether you want to chill drinks in a cold case or store meat for chefs to prepare for a fine dining restaurant, J.C. Younger leases corporate chillers nationwide. We help our clients achieve their bottom line.

Examples of Refrigeration: The Dairy Processing Industry

We did some brainstorming on explains explain the uses of corporate chillers in various industries. We specialize in the provision of machines that cool through water and air methods, which makes us pretty well-matched to other national chiller leasing companies. For today’s post, we decided to focus on the dairy processing industry, which uses refrigeration for handling raw milk liquids, which are straight from the cow, so to speak.

The dairy processing science is precise and must be carefully executed before milk is ready for storage, packaging, and distribution. The milk that comes from a dairy cow contains too much bacteria, which dairy processors address in the industrial setting without compromising the liquid’s nutrient value. Modern dairy refiners utilize a pasteurization process to eliminate bacteria present in raw milk liquids. There are two primary methods in widespread use in the U.S.:

1. The High Temperature Short Time (HTST) process involves heating up milk for about 16 seconds to a temperature of 72 degrees Celsius. This kills potent bacteria. However, then the milk must be immediately cooled to 4 degrees Celsius. We provide chillers to assist with this rapid process, helping dairy processors to keep liquids in their appropriate state.

2. The Ultra High Temperature (UHT) process also involves a cooling procedure. This will heat milk up to about 138 degrees Celsius for a minimum of 2 seconds. Then, the chiller equipment will cool the milk liquid down to 2 degrees Celsius. This entire process must ensure that milk will not be allowed to reach an undesired temperature. Any errors in heating or cooling can result in the processing of milk that’s unfit for human consumption.

There are two options for dairy processors to efficiently process raw milk. They can use a series of rented corporate chillers that will provide a cooling effect for each machine. Or, they can invest in a central chilling setup. The latter tends to be more energy efficient. However, the level of demand for dairy can fluctuate throughout the year. It makes sense that dairy processors will scale up or down their chilling capacity during the business cycle. When you need more cooling systems, just add our corporate chillers to the mix and still meet your weekly and monthly production goals.

What to Consider

When you want to address temporary cooling needs or to augment dairy processing operations with additional capacity, you can add air-based or water-based chillers to your current system. However, we recommend that you research the costs of different kinds of corporate chillers before ordering a unit that seems to deliver the capacity that your dairy plant requires. We’re here to help potential customers understand the benefits of different chillers and to select the best machines for their current needs. For more details, please do not hesitate to contact us today.

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JAHMEL HEMSWORTH

Warehouse Specialist

 

DAVEY JOHNSON

Trade Show Rep

 

ROBERT YOUNGER

Master Refrigeration Licensed | In Memoriam in Heaven

SAMUEL EPPEL

General Manager

Sam graduated from Dunwoody College with a degree in HVAC Service, and started out working in the resident side of work. After many years in the residential side of work, Sam took a chance back in 2018 to work in the commercial side of hvac with Jc younger. Since started working with them, Sam has been streamlining Jc younger to make the service side quicker at getting customer back to cooling right away. He always puts the customer needs first, giving them great customer service, and getting them back cooling right away. When Sam is not at work he enjoys hitting up breweries around the area, going up to the cabin, and doing remodeling projects. He also enjoys going out to lake of the woods for some good walleye fishing.In his free time he enjoys taking his grandmother out for meals, fishing and spending time with girlfriend and dog Sara.

SANDY YOUNGER

President

Sandy has been in the background of JCY since a baby, growing up playing on chiller systems in the large 12,000SQFT pole shed JCY stores units in. Sandy started working at a young age doing simple tasks like sweeping, painting, organizing Copper fittings and other small tasks. In 2005 Sandy started his 4 year degree at Dunwoody College and graduated in 2007.

During his schooling their he also started his apprenticeship under his fathers supervision. The training consisted of installs of glycol piping in the field, building first chiller and assisting with Chiller service repairs. In 2006 he started learning the in and outs of breweries, and has been JCY’s brewery specialist since then. A challenge he took on was glycol piping a 30 bbl brewery by him self and completed that task in less than 20 day with 16 hour shifts.
In his free time he enjoys taking his grandmother out for meals, fishing and spending time with girlfriend and dog Sara.

ELEANOR YOUNGER

Founder