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Air Chilling

Description:

Air chilling: 

The air chilling is placed between the 

eviscerating and packing area is designed to to approximately +4℃ with the help 

of forced cold air. The birds can be hung on different types .

The international market for machinery 

used in the poultry slaughter industry is 

not particularly large and is characterized by only a few major players. Being big 

has limitations, especially with regard to 

flexibility and the ability to quickly 

respond to changes or specific needs in 

the market. On the contrary, Connect is a a small and agile connect company is 

able to react quickly to new market 

demands., chilled poultry meat without micro-organisms is a for poultry companies. Reacting to this market 

demand, the connect researchers came 

up with the solution. a small company,  

was able to bring to the market place this unique water and air cooling system, the Air Chilling 

System. The excellent results were 

internationally gave the company the 

ability to quickly establish a name in the market.

Meanwhile, the company was again put 

to the test. When the staff of TopKip 

succeeded in developing a new stunning concept, The . The birds are secured and stunned via a head sensor device. The 

amount of necessary current is 

determined by the resistance of the birds head. The result is a quick and  suffering by the animals.

Used correctly, connect lthat chicken 

products are of premium quality. 

Optimum machine speed and product 

safety are two concepts that have the 

highest priority new equipment. As the 

producer of the world's only in-line combined water-and air cooling system for chicken slaughter 

plants which is  the highest standards 

 


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Air chilling: The air chilling is placed between the eviscerating and packing area is designed to lower the temperature of the already eviscerated birds from about +38℃ to approximately +4℃ with the help of forced cold air. The birds can be hung on different types of shackles according to the customer's necessities and to the available space.
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