Automatic transfer to an in-line air chilling line will reduce product handling and bacterial growth. Using line speed, tunnel length and air flow, the solution will bring products to a predefined deep core temperature. By designing the air chilling solution with several tiers, the overall footprint is reduced to a minimum. The position of the birds in the different tiers alternates to reduce the risk of dripping.
When circulating cold air around the carcasses, the meat temperature is quickly reduced. To avoid drying the surface, a water spray system can be used. When a bird is detected on the line, the system releases a sprinkle of water around the product. The additional humidity will keep the weight loss down.
Air-chilled chickens are cooled individually, which reduces the amount of bacteria spreading among products during chilling. Furthermore, as the product is not subject to added water, air chilling is known to preserve the true flavour and meat texture. During cooking, there is no excess water to steam out and the weight loss is minimal.
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