Immersion chilling
The immersion chill process is used throughout the world. A medium or hard scald is often combined with a chill method, where immersion or spray chilling is used to keep products moist. Stork offers the continuous water chiller C-III.
Counterflow principle
The C-III water chiller worksaccording to the counterflow principle. Products are therefore rapidly chilled to approximately 4°C. Factors such as dwell time, temperature and turbulence are entirely under control which means that water absorption can be controlled.
Summary of the C-III benefits:
- Suitable for all kinds of poultry
- Several executions possible
- Excess water is immediately carried off
- Easy to clean
- Flexible layout due to sectional construction


Immersion chilling