Dairy: Air-O-Film® Stretch
The nature of dairy production
Heat caused by the pasteurisation process often poses a challenge to modern producers of dairy products. On the one hand it is vital that the product is safe and fit for consumption. But on the other, it is important to ensure that a business operates in the most effective manner possible.
And so it was for a large producer of cream in the UK.
Individual cartons were stacked into pallet loads while the cream was still between 20°c - 30°c. They were then wrapped using a regular stretch film and placed into a blast chiller (pictured left).
Two hours later, once the cream had fallen to less than 5°c, the load was moved, the stretch film removed and the individual cartons shrink wrapped into multiple product units.
Unfortunately, due to this process, the product then needed to be placed back into the chiller in order to cool it down again.
Only when the products temperature was back below 5°c was it ready to once again be wrapped in stretch film so that it could finally be dispatched.
By using a regular stretch film the dairy manufacturer was forced to triple handle the cream since it needed to be blast chilled twice for up to 3 hours. Not only was this expensive and laborious, it also meant that production needed to be stopped in order accommodate the extra processes.
By switching to Air-O-Film® Stretch it meant that the product now only needed to be chilled for one hour. As a result, the production line became less congested, improving production volumes by 100% And there were other production savings too. Because the product was permanently aerated it also meant that the load could even be cooled when it was in transit!