Technology

To increase quality and efficiency, the chilling process is separated into two different sections. To meet the chilling requirements of 4°C or less, the "Combi Chilling System" capitalizes on the respective advantages of both air- and water-based systems.

This In-line Combi Chilling System is a unique and patented (Patent no: 7217437) innovation by TopKip BV the Netherlands. The Combi Chilling System combines In-line Water Chilling and Air Chilling. The Carcasses are moved individually on the shackles of the transport chain through an open water bath system against the water flow (counter-current), followed by Air chilling.

Then followed with a dripping process which will remove possibly contaminated water. The result is a very clean, attractive product at the end of section two.

The poultry is moved back into clean cold water. Finally, the "Combi Chilling System" removes moisture from the skin of the product using air chilling until the products reach the final core temperature of 4°C or less.