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.
Spray chilling with the use of the 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.