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