Chilling

Duck processing: chilling line

Correct temperatures, highest possible yields

For optimum shelf life, quality, freshness and food safety, end products must be effectively chilled. The way of chilling a duck substantially influences shelf life, presentation, meat structure and final yield.

Chilling solutions are available for all processing capacities and all product requirements. Marel Poultry offers various technologies, which chill products to the correct breast core temperature without freezing wings or neck flaps. Weight loss is kept to an absolute minimum.

We provide in-line air and immersion chill options, including the ‘plus’-technology which sprays water onto the products. The systems enable the production of end products with excellent yield, quality, attractive color and texture as well as extended shelf life. We offer chilling solutions for all products, including giblets and feet.

Products

Downflow Plus

Downflow Plus

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

In-line Immersion Chiller

In-line Immersion Chiller

Combines immersion chilling with air chilling.

Counterflow screw chiller

Counterflow screw chiller

The counterflow principle is an efficient off-line way to chill ducks