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