What works we perform.
Meat-processing enterprises are quite energy-intensive factories.
Temperature plays a major role in the entire meat-processing chain. The cost of refrigeration and energy consumption is directly proportional to the competitiveness of the enterprise.
Refrigeration in meat processing involves the implementation of energy-saving options in the design of refrigeration plants, resulting in savings of up to 10-50% of energy, which in turn reduces the cost of production.
The use of cold is aimed at:
- cooling, i.e. natural heat removal for quality storage and
subsequent use. As a rule, air, airborne cooling or cooling with ice
water is used; - for freezing low-temperature refrigeration units, shockfrosters, plate freezers are used. To avoid shrinkage of production, meat must be frozen as soon as possible. During shock freezing, meat tissue cells are practically not destroyed, as the liquid turns into small ice crystals.
- storage of meat takes place in medium and low temperature chambers.
Comprehensive solutions for refrigeration systems for meat processing plants.
We offer comprehensive calculation, design, supply and installation of refrigeration systems, ventilation and air conditioning for meat-processing enterprises using innovative and energy-efficient technologies.
Our experts will help you evaluate different types of refrigeration systems, select the most efficient and cost-effective technical solution that will meet your long-term maintenance requirements and budgets. We provide a warranty on the equipment from the manufacturer and the work performed.
How we work.
Our partners.
