Abstract: A process for extending the use of chiller water that is used for cooling food products in food production facilities for an extended period of time of at least two production days and up to seven production days by delivering an initial chemical charge at the beginning of each production day to return the chiller water to the desired antimicrobial solution concentration to provide acceptable antimicrobial control of the chiller water over the extended period of time. The process providing acceptable antimicrobial control in the processing of any protein or non-protein based food products that require batch or continuous chilling as part of the production process. The length of time that the water in a chilled water bath (chiller) may be used may be dramatically and safely increased before the bath is emptied for cleaning, sanitizing and refilling.

Abstract: The invention described below details a new process that will allow for the extended use of chiller water that is used for cooling food products in food production facilities. The invention utilizes special chemistry to provide acceptable antimicrobial control of the chill water over an extended period of time. The invention is designed for use in the processing of any protein and non-protein based food products that require batch or continuous chilling as part of the production process. The invention enables a food processor to dramatically increase the length of time that the water in a chilled water bath (chiller) may be used before the bath is emptied for cleaning, sanitizing and refilling. The process and invention is a novel approach to water conservation and microbiological control, and is designed to allow the processor to safely extend the time between chiller dump and fill operations.