The chilling processing is a major processing for producing fresh, hygienic and high-quality chicken by chilling the deep-part
temperature of the carcass after evisceration processing to +5℃ or lower, the legal standard value, in order to restrain the
propagation of microorganisms. Chilling method consists of water chilling, air chilling and combination of water and air chilling.
· The water chilling method of the continuous counter current
principle takes about 40~45minutes, and the completion degree of
chilling gets higher as the chilling progresses from the first to
the second, and then to the third stage
· Water used at the third stage is transferred to the second
stage, water used at the second stage to the first stage,
and water used at the first stage is returned again after
filtering, leading to reduction of water consumption.
· In the case of other companies, water spraying throughout the whole
interior of room causes the waste of chilling water, and frost formed
on the heating surface of the unit cooler installed at the upper part
lowers the chilling efficiency. However, TAEJIN's chilling system,
having improved these shortcomings, saves water as well as prevents
the epidermis from getting dry, and lowers the relative humidity of
the chilling chamber in order to maximize the energy-saving effect,
by wetting only the required parts of both the inside and outside of
the passing carcass fully in order to make the carcass absorb enough
water with the installation of the shower box casing in the right places.
In addition, by installing the chilling water shower, TAEJIN's
system pumps the fixed quantity of antiseptic solution, leading to
increasing the chilling efficiency and restraining the reduction in
quantity of the antiseptic solution, as well as the disinfection.
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