Refrigeration is the transfer of heat from WARM to COLD. The faster we can transfer the heat to achieve optimal refrigerated conditions and the longer we can maintain them at optimal levels, the better the quality of products, effecting the reduction of product trim and weight-loss.
“It is critical to the quality of meat to hold it consistently at the right temperature throughout all stages – from processing to preparation for cooking – this is known as “the cold chain”. Fluctuating temperatures are harmful to meat quality; shelf life reduces by 10% for each one degree rise in temperature above -1°C.” (Meat and Wool NZ)
Increases the shelf life of meat, poulty, and seafood products, sealing in their natural juices and maintaining better quality, weight and visual appearance.
Significantly reducing meat shrinkage/weight loss on average by 60% (refer Case Study 1 below)
Meats retain “bloom” better, discolouration is significantly reduced
Eliminates meat sweating, drying and cracking.
Substantially reducing odours, moisture, bacteria, and mould build up. Excess moisture is all but eliminated from chiller surfaces, significantly reducing mould and bacteria growth
Improving temperature management by lowering temperatures and reducing temperature fluctuations.
Improving energy efficiency, reducing chiller run times by up to 16 hours per week, reducing power consumption by up to 20%, reducing maintenance costs, and increasing equipment life span
Reduces compressor re-cycle rates by up to 50%
Reduces icing on compressor coils and enables defrost cycles to be reduced by up to 50%.
Reducing wasted/lost labour time.
The natural juices are sealed in meat providing significant labour savings:
reduces repackaging required in display cabinets, and
blood drip-loss in walk-in chillers
Improving the workplace by providing a safer, drier, and cleaner chiller environment.