Raw meat and poultry require cold storage at the temperature of – 40°C (-40°F) or below to prevent pathogenic contamination. At plants, red meat carcasses are refrigerated in a blast cooler with rapid moving chilled air, while poultry carcasses require a chilling temperature of -40oC (-40oF) or below.

During the delivery from the plant to retails, those carcasses should be chilled in reefers at the temperature of -40°C (-40°F). Additionally, refrigerated containers transporting the carcasses need to be built with probes for monitoring the temperature inside and deviations during loading, unloading and transits.  

If your projects are related to meat and poultry products and you need to get advice on cold storage, please fill in the quote, and our sales team will contact you to discuss your requirements at competitive prices.