Chilling Chilling
World-wide, different chilling methods are used when processing poultry products. These are air chilling, immersion chilling or a combination of those techniques.
Specific requirements
The choice of chill method will depend on both product qualities and market requirements. Product live weights can differ from 4 kg up to 21 kg.
Some markets need whole products with skin, other markets prefer products without skin and additionally there is the ever growing further processing industry. Finally, processing capacities and the level of automation are factors to be taken into account as well.
Please find an overview of the chilling systems Stork can offer below.