In situ snow production
The vacuum insulated snow horn is a highly efficient device making in situ dry-ice snow, based on liquefied carbon dioxide (CO2). The horn is composed of an expansion chamber, a heat exchanger, and a vacuum jacket, resulting in a sticky free production of snow.
The vacuum jacket guarantees an outside casing that is both safe and condensate free during operation.
The food and pharmaceutical industries are our main customers for this unusual, vacuum-insulated system.
Dohmeyer’s snow horn is used to create fine snowflakes that are used for chilling of minced meat, standardizing of meat paste, marzipan cooling, chocolate and chocolate paste production, crust freezing of surfaces, removal of process-generated heat in cutters, mixers and bowl choppers, dough mixers, etc.
Before expansion, the horn pre-chills the liquefied carbon dioxide in a heat exchanger. This exchange of heat guarantees clog-free production of snow in the expansion chamber. Due to this innovative design, you can mount the horn in any position between 90° (vertical) down to 10° (almost horizontal).
A control cabinet includes a range of fail-safe security features.
Snow production capacity
The snow horn can be equipped with a wide range of nozzles. The size of the nozzle determines the rate of snow production: from 0.3kg/min up to 13kg/min of snowflakes.