Drying Capabilities
Niro Spray Dryer - 22 kg/hr evaporation capacity
Freeze Driers - one to 45 tray capacity
Evaporator - batch type
Ice Cream Freezers
Emory Thompson - 20 qt batch freezer
Technogel 80 - continuous freezer
Cherry Burrell - 3 barrel continuous freezer
Plate Heat Exchangers - 1 pt/min to 15 gal/min
UHT Processor - indirect
Wenger Extruder
Jacketed Vats - 2 gal to 400 gal
Mixers - various high and low shear mixes
Static or Rotating Retort
Cheese Making Equipment
2-50 gal cheese vats
300 gal Cheddar cheese vat
Mozzarella stretcher
Gaulin Two Stage Homogenizers
120 gal/hr to 1000 gal/hr
Separators/Clarifiers
3500 lbs/hr to 13,000 lbs/hr
CO2 Incorporation System
Various Membrane Systems
Packaging Systems
TetraRex Hi Hygene gable top filler
Cryovac vacuum sealer
Filler Specialties Jug Filler
Utilities: Electrical, Chilled Water, Steam (Culinary and Regular), Reverse Osmosis Water, and Pressurized Air
Coolers: Various walk-in coolers and wind tunnels, Temp Range from -35F to 6F
Cornell University Food Processing and Development Laboratory
Robert Ralyea, Interim General Manager
Phone: 607-255-7643
Fax 607-254-4868
E-Mail: rdr10@cornell.edu