Chilling

Turkey Air ChillingThe correct chill for optimum product quality 

An effective chill process is essential for the production of top quality, attractively presented turkey end products with an optimum shelf life. At the same time food safety is guaranteed and weight loss is kept to an absolute minimum.

Marel Poultry offers various technologies to chill turkeys to the correct breast core temperature without freezing wings or neck flaps. Depending on  what their market demands, processors can opt for immersion chilling in water or in-line air chilling.

Off-line immersion chilling is used across the globe. The chilling medium is air-agitated water which flows in the opposite direction to the product, ensuring a quick and effective chill.
 

DownFlow Plus

DownFlow Plus with Aqua Film Control is a unique air chilling process for turkeys. Water is sprayed onto the products, which then leave the chilling process dry, preventing the growth of harmful bacteria. The result is top presentation with excellent color and top quality, yield and shelf life.

Regardless of whether end products are to be sold fresh or frozen, Marel Poultry can always offer the correct chilling solution for the products and capacities involved. This can also include in-line maturation.

 

Products

Equalization chiller

Equalization chiller

Inline second-stage core chilling, with natural maturation, making use of the multishackle.

DownFlow Plus Shock Pre-Chiller

DownFlow Plus Shock Pre-Chiller

In-line single-stage multi-tier first-stage shock air chilling system with “Plus” moisturizing technology. There's no water immersion involved.

CounterFlow Screw Chiller

CounterFlow Screw Chiller

The counterflow principle is an efficient off-line way to chill turkeys, used across the globe.