Carcass chilling systems require major capital investments and many building square meters. Typically, they account for 40% of the electrical power consumption, and the chilling process is crucial for yields, meat quality and shelf life.
The design task is complex because it requires a lot of practical experience in combination with in-depth knowledge of refrigeration engineering and meat science. DMRI can offer these specialist capabilities and thus provide a more cost effective solution for your company.
The result of an analysis will be a number of practical recommendations, which will provide the following benefits:
- Improved meat quality
- Correct final product temperature
- Higher yield/lower weight loss
- Lower operating costs
- Sufficient capacity
- No condensate drip on product
In many cases, our refrigeration engineers can improve the performance of existing chilling systems by optimizing operational measures.