Chilling & Freezing Meat & Poultry
X-Stream: an innovative impingement freezer applying low temperature, high velocity air directly onto the product. Ideal for crust freezing pork, beef, and dry cured bacon or products with a high surface to weight ratio, e.g. bakery.
Vent-Stream: an innovative and cost-effective cleanable poultry chiller. Maximises product yield, energy efficiency, reliability and bird shelf-life.
Our blast chilling and freezing process uses unique principles to suit different applications. Product trials are carried out in our blast process test facility to confirm optimum cooling times, air temperature and velocity to guarantee high quality results.
Spiral freezing enables products to be frozen either individually or in batches. The ‘spiral’ is a vertical conveyor where products pass through a continuous freezing process.
We've built a new X-Stream test rig, updating our industry-leading design and impingement functionality in a smaller, more efficient unit. It’s ideally suited to crust-freezing meat such as offal, steak and diced beef or freezing shellfish and other smaller items.