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Design of carcass chilling

Laurits Beck Nielsen

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Design of carcass chilling

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.