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Processing Overview
Partner in Fish Processing
BAADER Products
Primary Processing
Secondary Processing
Chilling Solutions
Fast cooling to a predefined deep core temperature
Ensure High Meat Quality and a Long Shelf-Life
The chilling process determines the product appearance, yield performance and shelf life. The ability of chilling to the correct core temperature without freezing extremities will eventually determine the final product value. Local processing practices determine whether cold water or air is used as the preferred chilling method. We offer both methods to best fit your chilling requirements.
Air Chilling
Air chilling offers in-line processing and does not change the meat structure. Weight loss
is avoided by adding moisture during the process. We offer two air chilling solutions: a
multi-tier air chilling tunnel and the single-tier clean air tunnel.
Water Chilling
Cold water is a highly efficient way to cool down the carcass temperature. Immersion
chilling also has the benefit of allowing for water pick-up in the skin of the carcass,
thereby increasing yields.
Spiral Chiller
Heavy duty stainless steel water chiller equipped with an air agitation system to decrease thermal layering of the carcasses and improve heat exchange. The carcasses are moved forward by the movements of the spiral and the speed of the spiral shaft can be adjusted to fit the specific production need.
The spiral chiller is offered in various lengths to best fit your chilling time and volume requirements.
How can we help you?
Tell us about your processing requirements and see how our experts can help you improve your quality, throughput and yield.
