Spray Chilling Systems

Spray Chilling Systems 

for Industrial Meat & Food Processing Plants

Meat Processing Facilities 

Spray Chilling for the meat industry

The standard chilling process uses circulating cold air to cool hot carcasses by passing cold air over the carcass thus evaporating surface moisture. As the cooling process continues and surface moisture has been evaporated, deeper tissue is cooled as moisture is drawn to the surface.The evaporation is rapid in the initial stages as there is a large difference between the hot carcass temperature and the chiller air temperature. The evaporation causes carcass shrinkage, which is the moisture/weight lost by the carcass due to the chilling process.
Spray chilling uses sprays of water to offset the evaporative loss of carcass chilling. Sprayed water is then evaporated from the carcass and moisture is not drawn from deeper in the tissue. Timing of sprays and amount of water sprayed is key to get the shrinkage as close to zero as possible.
The Team at James Giles Plumbing work with a highly skilled team of meat industry professionals to deliver spray chilling projects for:
- Beef
- Lamb
- Goat
- Pork
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