Chill Room for pig carcasses

The Frontmatec chill rooms are based on the latest technology and experience, ensuring reduced drip loss, optimum chill time, and efficient utilization of space. Several options are available for both carcasses and plucks, based on preferences:

  • Manually operated chill rooms
  • Semi-automatic chill rooms
  • Fully automatic chill rooms

The latest technology and experience

From the cooling tunnel conveyor, the surface-chilled pig carcasses and/or primal cuts of pork are transported to the sorting out conveyor and into the chill room, where they are sorted by weight/classification onto the different storage conveyors.

The carcasses and/or primal cuts are detained for equalization for 15-16 hours in the chill room, until the desired core temperature of the big muscles is achieved.

From the pig chilling room storage conveyor, the pig carcasses and/or pork primal cuts are loaded onto an outlet conveyor for transport to further handling; half carcasses to primal cutting, pork primal cuts to the deboning area or dispatched for further processing.

Depending on customer preferences, Frontmatec is able to offer both automatic chill rooms with storage conveyors and manual solutions with the use of an un-driven slide rail.

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Frontmatec develops automation solutions for industries such as the red meat industry, manufacturing and the utility industry.

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