There are two stages in the chilling of eviscerated poultry, prechilling prior to cutting, weighing, deboning or packing and final chilling or freezing. Prechilling not only stabilises the product microbiologically, but also assists the processing by presenting the product at the optimal temperature for cutting.
There are different ways of prechilling poultry and Meyn offers a wide choice and variety of efficient and reliable methods. Any prechilling system only provides optimum performance in combination with a well-engineered industrial refrigeration installation. With its strategic partners, Meyn can offer an integrated solution for any prechilling and refrigeration requirement.
To assure the highest plant efficiency, Meyn combines expertise in designing and manufacturing prechilling systems with the application of first class industrial refrigeration components. Meyn can offer a wide selection of air coolers, piston or screw compressors and air cooled or evaporative condensors. This results in a state of the art product providing optimum product handling, air circulation, energy consumption and the flexibility to use variable dwell times and environmentally friendly refrigerants. Any specific requirement can be met through individually tailored installations.
The oldest chilling method and one that is still widely used, is immersion chilling. This system offers comparatively fast chilling in a compact...read more
Spray chilling can be applied in the processing and production of ‘frozen products’ or hard scalded birds, as well as ‘fresh...read more
Air chilling, as the name suggests, uses controlled flows of chilled air to bring the product to the desired temperature. This method is chosen in many...read more
The moistening system is typically applied in air chill tunnels for product with epidermis. The purpose of the system is to prevent dehydration of the...read more