Flake / Scale
Subcooled at around -7℃. Ideal for product cooling. Popular within the bakery sector as flake ice releases its cooling energy quickly and without residue. The sausage and burger manufacturers like flake as it again leaves no residue and reduces the wear on blow chopper blades in comparison the chip ice. Within poultry, (necks, hearts, liver & feet) reducing temperature quickly is paramount when product is being sold for human consumption.