Air Chilling BPCA-15
Different from immersion water cooling in cold water tanks, air chilling utilizes convective heat transfer to extract heat inside poultry carcasses. It avoids freezing fragile areas like wings and neck skin, preventing cell damage and deterioration of meat texture.
Air chilling is an advanced cooling technology for commercial poultry processing. It quickly lowers the core temperature of poultry carcasses to meet food safety requirements (core temperature of 2°C), suppressing bacterial proliferation.
Product Features
Independent hanging isolation for each carcass to avoid cross-contamination caused by stacking. Precise traceability chain for individual carcasses from slaughter to final grading. Zoned control of airflow velocity and temperature to prevent local frost damage. Intermittent spray humidification regulates evaporation rate and avoids surface dehydration of carcasses. Zero residual added water; labeled product weight only includes pure meat and natural meat juices. Low-temperature environment accelerates muscle maturation and facilitates deboning.
Product Advantages
Single-layer air chilling prevents cross-contamination due to water dripping. The chilling room is easy to clean; only floor cleaning is required. Airflow passes rapidly around carcasses for cooling and avoids freezing of extremities. Rapid surface tightening of the skin reduces weight loss.
技术参数
Product Specification:
| Capacity: 6,000 bph ~ 15,000 bph | Hanger pitch: 6" or 8" |
| Four independent temperature zones | Core temperature reduced to 2°C |
| Relative humidity: 85% ~ 92% | Water consumption per carcass: 0.2 L ~ 0.6 L |
| Average cooling duration: 90 min ~ 180 min |
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