The chilling process heavily influences the product appearance, yield performance and shelf life. In the Clean Air Chilling tunnel the birds are conveyed through several chambers, where cold, clean air is circulated to cool the meat. Each chamber has its own temperature and humidity to best control the chilling process and protect the meat quality. The result is a high-quality product with no added moisture and a strong flavour.
In the Clean Air Chilling tunnel, the product is cooled to the desired core temperature by clean, cold air as it passes through the tunnel hanging in the overhead conveyor. Rehanging to the chilling line can be done automatically on a transfer machine to avoid manual operations.
Inside the cooling tunnel, the cold airflow is directed through the cavity opening of each bird to achieve a fast cooling from the inside. At the same time, the cold air is distributed over the bird’s surface to seal in the meat juices. After exiting the air chill process, the birds remain very pliable and do not have any ice build-up on the extremities of the body. Excellent for cut-up or whole bird pack out.
No cross-contamination caused by dripping occurs as the Clean Air Chilling design is single-layered. Only the maturation area is designed with multiple levels as birds are dry and no longer drip. A single-layer chill room is easier to clean as only the floor needs washing. There is no washdown of structural beams required.
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