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Refrigeration for meat processing

Refrigeration for cutting rooms, cold storage, crust freezers and freezing tunnels for meat, burger patties, poultry and fish.

Ask the assistant ↗
Workers portioning beef on stainless steel tables in a refrigerated cutting room
AI-generated reference image.

How it works and what we assess

Each stage has a different job. A cutting room conditions the air for the process. Cold rooms hold chilled or frozen products. A crust freezer freezes only the surface to firm the product for slicing or handling. Freezing through to the core requires a full freezing stage.

How the system works

  1. Cutting and preparation

    We assess the room loads and air distribution around the work areas.

  2. Cold storage

    We separate chilled and frozen storage based on the products and how they move through the plant.

  3. Process freezing

    We integrate refrigeration for crust freezers, blast freezers, tunnels or spirals around the goals of each line.

Why these systems are used

Air handling units ↗

An air handling unit can distribute conditioned air in cutting and packing rooms to meet the process requirements.

Compressor racks ↗

A compressor rack can serve several loads once their operating schedules and capacities are known.

NH₃ / CO₂ cascade ↗

An NH₃ / CO₂ cascade is an option to assess for the very low temperature stage of industrial freezing.

Our recommendation

Map the product flow from receiving to shipping. Separate stages that hold product cold from those that remove heat quickly. For burger patties, poultry or fish, product format and thickness affect the process design.

Before selection

  • Distinguish surface freezing from the final product core temperature.
  • Coordinate air distribution, cleaning, access and defrost with the plant team.
  • Identify whether the project serves a new line or integrates with existing equipment.

Equipment to assess for this application

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