SERVED INDUSTRY ADVERTORIAL CONTENT FROM INDUSTRY LEADERS
THE BENEFIT OF
FORCED-AIR DESIGN IN MILK COOLERS BY TRAULSEN ITW
W hen you think of meals in schools, the main dishes programs. Per the USDA 1 , “Schools may currently offer fat-free and low- fat (1 percent fat) milk, flavored and unflavored, in reimbursable school lunches and breakfasts and for sale as a competitive beverage”. Milk is not only a required component of school meal programs, but also serves as an excellent source of nutrition that supports students’ growth and development. Because of milk’s role in school nutrition, there are two primary reasons to give your milk cooling method a second thought: 1. inhibit bacteria growth (thereby extending shelf life) and 2. preserve taste 2 . K-12 food service operations often use milk coolers to keep milk safely cold during serving periods. For this application, there are two types of cooler systems to consider: cold wall or forced air. Cold wall coolers operate by utilizing a series of refrigerated coils that run through the cabinet walls and rely on proximity cooling to keep milk cold, while forced-air coolers use fans to “force” cold air to circulate around the product. When comparing both systems, there are a few differentiators operators should consider. might come to mind first, but milk is a staple that plays a crucial role in school meal Cold wall coolers are widely used in schools, due to their cost-effectiveness and often subsidized availability. In
Upgrading to a forced-air milk cooler is a smart choice for keeping milk fresh and tasty!
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