R-51 Cooling Press set up for 4 seperate duties. (can be modified to other specific duties) Duty one: Whole egg - Cool 4,000 pph from 69 degrees to 36 degrees using 30 gpm Glycol from 33 degrees to 43 degrees Duty two: Egg White - Cool 6,600 pph from 69 degrees to 36 degrees using 30 gpm Glycol from 33 degrees to 47 degrees Duty three: Egg Yolk - Cool 4,900 pph from 69 degrees to 36 degrees using 30 gpm Glycol from 33 degrees to 42 degrees Duty four: Blends - Cool 5,300 pppm from 69 degrees to 36 degrees using 30 gpm Glycol from 33 degrees to 42 degrees