Modern butchery machines often develop too much heat thanks to their high outputs. This is associated with a risk of overheating, which can destroy the protein because of coagulation. The addition of flake ice instead of the necessary addition of water means that the filling is kept at the right temperature. The temperature of curing brine is also quickly and easily adjusted using flake ice because the ice dissolves extremely rapidly due to its large surface. Cooling water is needed in many areas, for example, in the production of cooked sausages, when sorting natural casings or when processing hides.
Flake ice from Nock (Friesenheim/Baden, Germany) replaces the use of salt or other chemicals and is thus environmentally friendly.
The second major area in which flake ice is used is marketing. In the deli sector, many dishes such as salads, snacks, pâté or fish are effectively presented while at the same time being kept fresh. Visual impressions drive purchases and what better to convey freshness than radiant white flake ice.
The cleanliness of the flake ice produced is important. Nock flake ice meets the most stringent hygiene requirements.