Meat & Poultry Chilling

Maintaining cool temperatures within meat and poultry during all stages of production through to transit is crucial to preserving quality and decreasing bio-count.

Cryogenic Meat and Poultry Chilling explained…

Cryogenic Chilling (CC) uses CO₂ as liquid, gas and dry ice to chill meat and poultry to safe levels, whether in batches, or continuously throughout the manufacture/production process. Using CO₂ can save space, quality and bio-count in meat and poultry products within your business. CO₂ tanks and pressure vessels from IGC are the perfect solution within the meat and poultry sector for:

• Pork Chilling
• Red Meat Chilling

Advantages of CO₂ in Meat & Poultry Cryogenic Chilling:

• More cost-effective than other methods
• Improved efficiency through quicker process
• Improved quality of the meat i.e. redness, texture and freshness
• Minimal chance of bacterial growth
• Space saving
• Low maintenance costs

Our Comprehensive Service Guide:

• Sales centre of pressure vessels – outright purchase or rental
• Vessel capacities from 120 Lt. up to 250 Tones
• New and reconditioned pressure vessels
• Re-insulation of  vessels and pipe work
• Refurbishment of your own existing vessel
• Engineering and servicing undertaken
• Mixed Gas filling
• Refrigeration design & super cooling systems
• Contractual advice and negotiations
• Contract crane hire
• Pressure Systems Safety Regulations 2000 (from HSE)
• CO₂ extraction
• Method statements, risk assessments and insurance approved written schemes