Assembly Line

Chilling and freezing

Cold slows microbes, sets fats and locks in a shape or structure that heat created.

84 lines that use it

3D printer filament 6 stations · 13 raw sources Air 4 stations Ammonia 6 stations · 3 raw sources Apples 4 stations Argon 5 stations · 1 raw source Bacon 7 stations · 7 raw sources Bagel 6 stations · 13 raw sources Baguette 7 stations · 11 raw sources Beer 8 stations · 22 raw sources Butter 7 stations · 3 raw sources Cabbage 5 stations Candle 7 stations · 18 raw sources Canned meat 9 stations · 23 raw sources Canned soup 9 stations · 23 raw sources Carbon black 5 stations · 3 raw sources Carbon dioxide 5 stations · 6 raw sources Cement 7 stations · 3 raw sources Champagne 8 stations · 22 raw sources Charcoal 5 stations · 1 raw source Chicken nuggets 7 stations · 15 raw sources Chlorine 5 stations · 4 raw sources Coke 5 stations · 1 raw source Condensed milk 6 stations · 22 raw sources Cotton candy 9 stations · 17 raw sources Crayon 7 stations · 18 raw sources Donut 6 stations · 20 raw sources Ethylene 5 stations · 3 raw sources Fish sticks 6 stations · 20 raw sources Flying disc 7 stations · 15 raw sources Foam cup 5 stations · 4 raw sources Foundation makeup 6 stations · 24 raw sources Frozen french fries 7 stations · 7 raw sources Frozen peas 6 stations · 4 raw sources Frozen pizza 8 stations · 16 raw sources Garden hose 6 stations · 18 raw sources Gelatin dessert 5 stations · 6 raw sources Green tea 7 stations · 1 raw source Ham 6 stations · 7 raw sources Hot dog 7 stations · 7 raw sources Ice cream 7 stations · 9 raw sources Instant coffee 7 stations · 2 raw sources Jarred salsa 9 stations · 25 raw sources Ketchup 8 stations · 15 raw sources Kimchi 6 stations · 8 raw sources LEGO brick 6 stations · 9 raw sources Lipstick 7 stations · 13 raw sources Liquefied natural gas 5 stations · 1 raw source Lollipop 6 stations · 5 raw sources Margarine 7 stations · 9 raw sources Marshmallow 6 stations · 7 raw sources Melamine resin 6 stations · 7 raw sources Mercury 5 stations · 2 raw sources Methanol 5 stations · 2 raw sources Neon 6 stations · 1 raw source Nitric acid 5 stations · 3 raw sources Nitrogen gas 5 stations · 1 raw source Oxygen gas 5 stations · 1 raw source Paraffin wax 6 stations · 3 raw sources Peas 4 stations Petroleum coke 6 stations · 1 raw source Plastic bag 6 stations · 17 raw sources Plastic straw 7 stations · 12 raw sources Popping candy 6 stations · 6 raw sources Power cable 9 stations · 10 raw sources Printer toner 7 stations · 9 raw sources Propylene 5 stations · 3 raw sources PVC pipe 5 stations · 9 raw sources Quicklime 6 stations · 2 raw sources Railroad rail 9 stations · 12 raw sources Roasted coffee 8 stations · 2 raw sources Sandwich cookie 7 stations · 14 raw sources Sour cream 7 stations · 1 raw source Sparkling water 6 stations · 19 raw sources Sunscreen 8 stations · 17 raw sources Toffee 9 stations · 25 raw sources Tortilla 7 stations · 12 raw sources Trichlorosilane 5 stations · 8 raw sources Vinyl flooring 8 stations · 18 raw sources Vinyl record 9 stations · 24 raw sources White chocolate 7 stations · 10 raw sources Whitefish 5 stations Yoga mat 6 stations · 9 raw sources Yogurt 6 stations · 7 raw sources Zip-top bag 6 stations · 17 raw sources

What it looks like on the line

  • HamChill and slice. Cooked hams are cooled and then sliced or sold whole.
  • MercuryCondense the vapor. Hot furnace gas climbs into a condensing column, where the metal cools from vapor back to liquid. Refining this metal is hazardous work and a historic cause of poisoning.
  • Vinyl flooringTemper and cool. The layered sheet passes through a tempering stretch and is then cooled before it reaches the cutters.
  • KetchupCool the bottles fast. Cold air or cold water brings the filled bottles down straight away, since long storage at high temperature costs flavor. They are labeled and checked, and boxes are often stored upside down to prevent browning in the neck.
  • Melamine resinCrystallize the white solid. The output is cooled, and off-gas is separated from a melamine-rich slurry. That slurry is concentrated and crystallized into a white solid.
  • Sour creamCool and add culture. The cream is cooled to a temperature where mesophilic bacteria thrive and seeded with a small dose of active starter culture, 1 to 2 percent of the batch.
  • Sandwich cookieCool and flip. Fans cool the wafers, then a flipping step turns half of them over so their flat sides face up for the filling.
  • Paraffin waxChill until wax crystallizes. The oil is mixed with a solvent and cooled until the wax forms crystals. The remaining oil stays liquid and flows freely.
  • BeerCrash-cool the wort. A plate heat exchanger cools the hot wort fast. Yeast dies above 60 °C, so the liquid has to drop to a safe temperature before it goes into the fermenter.
  • Popping candySet under pressure. The mixture is kept under pressure while it cools and hardens, which locks the bubbles into the solid candy.
  • ChampagneFreeze the neck. The bottle necks are dipped in a freezing bath, trapping the lees in a plug of ice. The cap is then removed, and the pressure in the bottle blows the plug out.
  • LEGO brickCool and eject the bricks. Water channels in the mold chill the plastic until it holds its shape. The mold opens and the finished bricks drop into a bin.