Our rapid chill tunnel system is a patented, small-footprint boning room chill system that works to extend your product’s shelf life due to its rapid chilling (operating temperature 1.0–2.0ºC) ability.
Designed along the same lines and concept as the rest of our food processing equipment, our chilling tunnel works on the same principle as our shrink tunnel machine, however, instead of 85 degree celsius water it has 1 degree celsius water circulating that fully immerses each individual item as it passes through.
Initial trial results have shown that product entering the chilling tunnel at a surface temperature of 12 degrees celsius exits at 4 degrees celsius or less – this alone is a measured reduction in refrigeration loading, in turn reducing your company’s overall carbon footprint.
Other intangible benefits that have been seen are increased seal strength at pack off, reduced blood purge for fresh red meat applications and extended product shelf life. Although the latter is yet to be scientifically proven, we believe that the faster the latent heat of your product can be reduced, the longer the shelf life.
To find out more about the chill tunnel system visit here