FIELD: food-processing industry, in particular, heating and cooling of food products during production thereof.
SUBSTANCE: method involves heating water in circulation contour and cooling. Water is heated by heat energy produced in refrigeration unit. 25-35% of heat energy are used for heating water in circulation contours, with water heat content in circulation contours being 129-295 kJ/kg and water temperature making 25-800C and with ratio of water temperatures in each contour at inlet end being of predetermined value.
EFFECT: increased efficiency and wider range of use.
1 dwg
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