Air chilling is an optional way for pre-chilling of the poultry processing line. It chilled in the air cooling room with hanging
on the air chilling schackles. The air chilling period is according to client request, normally it 90 to 120 minutes. The air
chilling room keeps at the temperature around 4 Degrees. The air chilled carcass is better for fresh production.
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.