Dimpleflo® Heat Exchanger Helps Dip Manufacturer reach HACCP standards fast!
Did you know that the Australian and NZ standards for cooling food products including dips, purees and sauces requires the product to be cooled from 60°C to 21°C in a maximum of two hours and from 21°C to 5°C within a further maximum period of four hours? We had a fast-growing dip manufacturer approach us […]
