The chiler is designed to reduce the temperature of eviscerated poultry carcasses in water.
Poultry are either dropped into the chiller directly from the unloader or manually dropped into the water tank at the start, then moved by a screw conveyor to the end of the tank where the chilled carcasses are automatically ejected. The most recommended solution is to use a set of two chillers or one chiller with a partition dividing it into 2 chambers. The carcasses are moved automatically from one chamber to the other and each chamber is equipped with a separate water outlet and overflow.
– The most effective method of reducing the temperature of the carcass while maintaining all the qualities of the product