CARCASS SPRAY CHILLING

Spraying Systems Co. offers spray chilling solutions to meat and poultry processors across the world. The standard chilling process evaporates surface moisture by circulating cold air over a hot carcass. Over time, moisture continues to be drawn to the surface, resulting in shrinkage and weight loss. Shrinkage and carcass chilling are also influenced by other variables; including but not restricted to: chiller design, operating conditions, carcass size and carcass fat cover. Results will vary between chillers, however typical carcass weight loss is about 1.5% to 3.5%.

Spray chilling with the use of the AutoJet® Carcass Chilling Spray System counters the evaporative loss seen in the standard process. Common problems, such as shrinkage and weight loss, are virtually eliminated by using a timed spray system. The system will typically reduce the total weight loss to about 0.5% or less.