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Optimal temperature: -2°C

PTT multitemp 1000-2000

Reach the optimal processing temperature in the shortest possible time with the PTT multitemp 1000-2000.
The PTT multitemp 1000-2000 from TVI uses a strong fan to draw the air uniformly
and horizontally through the E1 and E2 crates

Benefits

• Rapid and very uniform tempering
of meat in crates
• Automatic control of each individual unit
• Suitable for raising and lowering of temperature
• Low energy consumption when lowering the temperature
• Energy gain when raising the temperature
• Little space required and short processing periods.

Cost reduction

• No drip loss due to precise and
controlled tempering at -2°C
• Minimum of manpower due to automatic mode of operation
• Little space required, only 15% more
than the pallet surface space
• High throughput due to quick tempering
in 1 to 12 h, depending on the application
• Energy saving due to cooling energy
being released into the the atmosphere
• No heat energy is conducted during the
warm-up phase

Operation

• Pallets with up to 14 layers of E1 crates or up to 9
layers of E2 crates are moved into the tunnel
where a temperature sensor is inserted into the meat.
Depending on design, 2 to 4 pallets can
be positioned with one behind the other.
• The upper awning is lowered and the
tempering process can begin.
• A strong vacuum draws air through all the crates.
This vacuum causes the upper and lateral awnings to

become attached to the crates thereby insulating
the hollow space between the crate and the awning.
As a consequence, the temperature at the edge is
identical to the temperature at the centre position of the pallets.
• Any number of PTT modules can be
positioned adjacent to one another.

The current situation in the meat industry without PTT: lowering the temperature of pallets

When lowering the temperature of pallets with meat in E2 crates, there are large temperature differences and it takes longer to freeze the meat.

The TVI solution: PTT pallet tempering tunnel for lowering the temperature

The temperature can thereby be lowered very rapidly and uniformly to -1.2°C, just above the crystallisation point.

PTT Multitemp-1000-200

Cold air with a temperature of -20°C flows around the pallets. Owing to the relatively large distance of 40 to 60 cm from the cooling air to the centre of the pallets, it takes between 3 and 5 hours for the core temperature to fall below 0°C. There is some drip loss.

The cooling air (-18°C) flows from the production or cooling area in horizontal layers and uniformly through the crates. The air flow path is thereby only 5 to 6 cm away from the centre of the pieces of meat. As a result, the amount of time needed to reach a core temperature lying between -1 and 0°C can be reduced from 3-5 hours to just 60 minutes.