Chilling unit
Water chilling
The chiller is designed to reduce the temperature of eviscerated poultry carcasses in water.
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Flake ice machine
Flake ice machine is used to produce ice to low down the temperature of carcass.
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Water rechiller
Water rechiller is used to produce instant cold water for the water chiller, it has better chilling performance than the flake ice machine.
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Air chilling
Air chilling is designed to reduce the temperature of eviscerated poultry carcasses, it has better chilling performance than water chilling, and better taste of poultry.
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combi-chilling
Combi-chilling contains water chilling and water chilling, it has both advantages of water chilling and air chilling.
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