In-line Air Chilling
Stork Poultry Processing in-line air chilling
ensures an optimum chilled product.
Products reach the correct core temperature
without frozen wings or neck flaps,
superficially dry but with moisture loss kept
to an absolute minimum
Immersion Chill
(in-line/combined)
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.
Rehanging
The re-hanger transfers products
automatically from the chilling to the grading
line for possible whole product selection.
Chilling
How a fresh broiler is chilled has a substantial influence on its shelf life, presentation,
meat structure and its final yield.
Stork Poultry Processing offers various technologies, which chill birds to the correct
core temperature without freezing wings or neck flaps. Water chilled or superficially dry
but with some moisture retained in the meat, weight loss is kept to an absolute minimum and
the end consumer presented with end products of an attractive color.
Our chilling solutions give high yield and bacteriologically high quality end products perfect
for sale either fresh or frozen. They are available for all processing capacities and all product
requirements and include both maturation and immersion chilling options.
CORRECT TEMPERATURES, HIGHEST POSSIBLE YIELDS
