intensive chilling

A Fessmann intensive chilling system manages chilling meat and poultry products to packaging temperature in the shortest possible time, by using water mist, cold air and/or brine. Key features:

• Uniform and fast cooling
• Longer shelf life due to rapid transition through the critical temperature range thus reducing bacterial growth.
• reduced weight loss
• reduction in water consumption
• eliminate the need for shower cooling or a conventional blast chiller
• additional steam cooking also possible