With the goal of increasing production, the challenge was to speed up the process of cooling the product: jars of sauce. The initial temperature was 195°F, and the target temperature was 100°F.
The first step was to conduct a precise diagnosis of the current cooling process in order to determine the feasibility of attaining the new target temperature.
The conclusion of this preliminary study showed that the existing cooling equipment did not have the capacity needed.
BMA was therefore asked to design a new cooling system. A transitional three-dimensional cooling calculation was conducted in order to determine the required capacity of the new sprinkling system. The study also allowed BMA to determine the necessary dimensions of the cooling tunnel, as well as the number, capacity and placement of the sprinkler heads.