Ice Usage in Meat and Chicken Products

Especially livestocks and barnyard fowls are exposed to steam for the first stripping process, they are dipped into cold water and scalded to prevent the damage on the quality of the fur and to prevent contamination, via this process energy and water is saved and environmental pollution is prevented.

The advantages of this method are obvious; large scaled, continuous processes are finished quickly and the food is processed in hygienic and healthy conditions.

Besides, the fat meat is subjected to high temperature cooking process, in this condition the temperature must be decreased as quickly as possible. Though, processing the meat with iced water and cold air may decrease salmonella contamination and prevents cross contamination. Termodizayn ice machines provides a safe and on site solution in virtue of both of its ice efficiency and perfectly compatible cooling systems.
 

 

 

 
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