In-line Air Chilling

Inline air chillingOptimal product quality with high yield

Chilling poultry is about more than just removing heat. The chilling process will largely determine yield, appearance and shelf life of your end product.

Marel Poultry in-line air chilling ensures an optimum chilled product. Products reach the correct core temperature without frozen wings or neck flaps, superficially dry but with moisture loss kept to an absolute minimum.

We have a proven track record of chilling poultry in-line and offer a wide range of solutions, including in-line maturation chilling. The result of maturation chilling is a breast fillet as tender as if it had been matured off-line.


Please select a process

Products

Downflow Plus

Downflow Plus

In-line single-stage multi-tier air chilling system with “Plus” moisturizing technology.

InfraChill

InfraChill

The InfraChill tunnel is a single tier system which reduces the chill times by some 25%.

Maturation Chilling system

Maturation Chilling system

A two-stage, multi-tier system for chilling and tenderizing broilers in line, used with RapidRigor electro-stimulation.

Inline Tenderness Management

Inline Tenderness Management

The Inline Tenderness Management System gives consistently good results, is cost-effective and needs no off-line storage.

ChillingControl

ChillingControl

Effortless gain with adaptive chilling