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It quickly removes heat from products when the core temperature is reached. This system has several advantages such as: Preserve moisture in cooked chicken breasts. When boneless chicken parts attain 72°C in the core, about 0.5 to 0.9% of their weight is lost every minute before the temperature slightly decreases. Then, evaporation continues once the chiller is reached and end up as snow and ice on the chill-coil. Integratral cooking and cooling equipment for poultry processing to reduce product temperature immediately before final cooling for preservation. Keep juice and reduce weight loss.
To illustrate, fast reduction of surface-temperature immediately after the product reaches the target core temperature (before freezing) prevents unnecessary weight loss by 2.2 to 4.2%.
