Air chilling

Use of both a single and a multipe shackle

The in-line air chill process has gained popularity in recent years. Usually air chill processes are combined with a medium and soft scald. The chilling is done in a tunnel using forced air circulation, which can be complemented by moistening techniques.

Single and/or multiple shackles

Products can be chilled on an individual shackle with two legs suspended in order to preserve the turkey´s shape as much as possible. This is important for portioning and further processing at a later stage. A multiple shackle or a combination of both a single and a multiple shackle can be used to chill the turkeys.

Flexibility

The Stork chilling method offers a tool to control the different product quality parameters tuned to the end product to resolve the dilemma of having to choose between specific quality requirements.

Summary of the Stork air chiller benefits:

• High yield
• Good visual quality
• Reduced product deformation
• Improved ergonomics
• Drip control which results in optimal hygienic conditions
• Improved shelf life
• Traceability