A continuous low cost bottle and jar cooling system

Many food products, such as jams, drinks and sauces, are hot filled into glass containers directly after cooking or pasteurisation. Unlike tin cans, hot glass cannot be directly placed into cold water to cool for fear of breakage due to thermal shock. Forced cooling of such hot filled foods is, however, is generally recommended to reduce changes in product colour and flavour. Some products are much more sensitive than others to changes of this type.

A simple, cheap system was developed in the St Vincent Ministry of Agriculture's Production Unit to allow controlled cooling of both bottled fruit drinks and jam jars, with production rates being typically 50 to 150 packs per hour.