Case Studies

Case Studies

2 Delicious Low Temperature Chiller Applications

Bleasdale’s Winery and 
BD Farms Dairy

1 X Hitachi Air Cooled 210 HP Screw Chiller
1 X Hitachi Air Cooled 100 HP Screw Chiller

Winery and bottling plant
and Dairy in South Australia

Hitachi Air Cooled Brine Chillers are able to maintain -10°C for the life of the chiller

In recent issues of Temperzone News we have seen numerous examples of the flexibility and versatility of the modular Hitachi Chillers. Recently, the Temperzone South Australian Office were involved with 2 new applications of Hitachi Chillers both manufactured to be capable of Brine -10c leaving.

Hitachi Brine Chillers are purpose built to be able to maintain -10°C Brine leaving for the life of the chiller. This is a specific modification which is carried out by the Hitachi Chiller factory during production.

The Temperzone South Australian Office installed one chiller (RCU2E 210AG – 210 HP) in Bleasdale Winery and the other chiller (RCU2E100AG2 – 100 HP) in BD Farms Dairy.

In Bleasdale’s Winery, chilled Brine is supplied at -6°C to a buffer tank, and is returned at -1°C to the chiller after heat transfer.

In BD Farms Dairy, the chilled brine is supplied at -7°C, and is returned to the Chiller at -2°C after heat transfer. Both chillers were selected to do this at 43°C ambient.


During the vintage, the crushed grapes can reach a temperature of 35°C and the ability to reduce this to fermentation temperature (which is a closely guarded secret by most winemakers) as quickly as possible is paramount for wine production. Typically it is around 18 - 20° for white wines and up to 29°C for red wines. Winemakers can chose to adjust the temperature up or down to suit the characteristic of the grape being used.

The chiller feeds a buffer tank, which allows the system to cope during peak demand during the season. The buffer tank also reduces the frequency of the chiller starting and stopping.

The buffer tank feeds -6°C brine to each of the fermentation tanks with the brine being returned to the buffer tank at -1°C, from there it is returned to the chiller.


Milk is brought into the dairy at 15°C and is put into a holding tank where it is chilled down to 4°C. The milk is then sent via a heat exchanger to the pasteurizer, where it is raised to 70°C to pasteurize it. The milk is then returned via a heat exchanger where it is cooled to 2°C, ready for bottling.

As with the winery above, the chiller feeds a buffer tank, allowing the system to cope with peak or unusual demand, the buffer tank also allows the chiller to modulate. If the tank was not fitted, the chiller would operate at 100% capacity for extended periods.

The Buffer tank feeds -7°C brine to the milk vats, where it is returned to the buffer tank at -2°C, then to the chiller.

According to Senior Sales Engineer Jamie Davies, “in both applications the existing chillers were well past their “use by date”. They were inefficient, and costing each company money, not only in running cost and repairs, but most importantly limiting production to be supplied to the market place.

“We were able to supply the Hitachi Chillers on a good lead time, and at a good price. Both Chillers have been put through their paces over the summer period during peak demand and are performing above expectation which is resulting in better production, better control and better energy savings.”

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