Primary chill design
Beef quarters: 24-h chill from +40 °C to +7 °C core (rail-hung, 0.5–2.0 m/s airflow). Poultry: spiral or air-chill (spin-chill for water, air-chill for EU/halal export). Design airflow and defrost cycle to avoid surface freezing and drip loss.
Cutting-room climate
+8 to +12 °C, 70–80% RH, positive pressure. Design AHU with 4–6 ACH filtered air, discrete refrigeration zone from processing rooms, floor drains sized for wash-down cycles.
Blast freezing
EU 853/2004 requires core −18 °C within a defined time (typically ≤24 h for consumer packs). Automated conveyorised blast tunnels or plate freezers depending on SKU. Match to daily throughput + peak season +30%.
Halal & EU segregation
Halal export requires physical separation of slaughter, evisceration and cutting from non-halal lines. EU export adds full traceability (ear-tag to carton) and separate storage rooms. Plan envelope and IT integration together.
Questions fréquentes
Can halal and non-halal share the same freezer?
Only if physically segregated with dedicated pallet racks and traceability barcoding; most GCC importers require separate rooms. Design envelope with separation from day one.
What is the payback on heat recovery from ammonia condensers?
For plants >2 MW cooling load, condenser heat recovery for cleaning-in-place (CIP) hot water typically pays back in 2.5–4 years and covers 30–60% of hot-water demand.
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- Industry
- meat-poultry
- Temperature
- 0/+4 °C chill / −25 °C freeze
- Budget
- €2M – €30M
- Timeline
- 10–16 months
- Equipment
- Chill rooms, spiral freezer, blast tunnel, ammonia/CO₂ plant
Opens the RFQ builder with fields prefilled from this guide — editable before submission.