Quick chiller

Quick Cooling Techniques for Slaughterhouses

Accelerated meat cooling immediately after the slaughter process reduces drip loss and increases yield. Rapid cooling is therefore an essential step in optimizing the meat processing process in slaughterhouses. In addition to improved meat quality, it also shortens the overall cooling time, resulting in a more efficient process.

There are three main types of rapid cooling used in slaughterhouses: spray chillers, dry chillers (non-freezing), and quick chillers (freezing chillers). These methods vary in temperature and process but all aim to shorten the total cooling time for the meat product. The type of cooling deployed depends on customer preferences.

Spray Chillers:

This process utilizes water cooling, with water particles sprayed on the carcass. In collaboration with the chosen cooling supplier, DGS develops the appropriate transport system for optimal cooling time, yielding favorable results for drip loss.

Dry Chiller (Non-Freezing):

In this method, low temperatures above freezing are used. The carcass is exposed to cold air, helping to gradually cool the meat. Although this process requires a bit more time and space, the movement of the carcass in the cold air achieves the desired result. DGS can collaborate with the cooling supplier to develop a suitable transport system for optimal cooling time.

Quick Chillers (Freezing Chillers):

This cooling method employs very low freezing temperatures to rapidly cool the meat. This process is continued in the equalization cells positioned after the quick chiller. DGS provides special transport components suitable for these freezing temperatures.