Chilling process
The chiling process is a process of cooling the core temperature of the poultry carcass to below the legal standard of 5℃ after the evisceration process. It is a process to suppress microorganisms and obtain fresh and hygienic poultry meat.
The cooling process includes water cooling and air cooling, and a combination method that uses both methods.
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1. Water chilling method
-Water chilling is done in 1st, 2nd, and 3rd stages and can be installed additionally depending on line capacity. - To minimize wastewater generation, tertiary utilized water is reused as secondary and secondary utilized water is reused as primary. - To ensure smooth supply of the poultry carcass and reduce the load on the chiller, wings for the discharge part of the poultry carcass were manufactured separately.
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2. Air chilling method
- Labor costs are reduced as there is no need for personnel to hang, and water usage is saved due to low water usage. - Using a shower box casing, water is finely sprayed onto the poultry carcass to prevent browning due to the absence of drying of the skin of the poultry carcass. - It is hygienic as it sterilizes microorganisms by pumping a constant amount of disinfectant solution.
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