Carcass Spray Chilling 

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OVERVIEW

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.      

BENEFITS

• Increased shelf-life
• Savings on energy expenses
• Increased production rates

 

For a spraying system audit, contact your local expert.

Click here to read about how the Carcass Chilling Spray System helped Harvey Beef with their operations.