Immersion Chill (in-line/combined)

<p>If the end product is to be sold deep-frozen, chilling carcasses in a counter-flow screw chiller can be a fast and efficient method. We offer various solutions for this method of chilling.</p> <p>If the end product is to be sold fresh, many processors prefer air chilling. Ever higher line speeds, however, often come with a lack of space to accommodate the additional air chilling equipment necessary for the increased line speed. For such situations, we offer a combination of air chilling and in-line immersion chilling.</p> <p>In-line immersion chilling is done in one or more tanks filled with cold water through which turkeys are transported in the shackle. The technique makes use of water’s ability to chill product up to 50% more quickly than air without disturbing the inline process whilst keeping all the advantages of air chilling.</p>