A powerful cold supply system for poultry processing is necessary for all cycles of heat treatment of meat and affects not only the productivity but also the quality of the finished product, its cost. An individual approach to the choice of refrigeration equipment is required for each stage of production:
For the stage of cooling the trunks after slaughter, liquid cooling systems and ice water production are used. Chillers consist of a refrigerator and a film evaporator.
Freezing of poultry meat is carried out in special shock freezing chambers with the subsequent transportation in low-temperature storage chambers.
By-products obtained in the production process can be frozen in plate freezers or cooled after packing in special chambers with subsequent storage. Enterprises specializing in egg production can be supplemented with a storage chamber and a melange freezing chamber.
It should be noted that all production facilities of such enterprises according to sanitary norms must have a temperature not higher than +14°C, and the air flow rate should not exceed 0.2-0.5 m/sec, which makes the issue of air conditioning quite acute.