There are two stages in the chilling of eviscerated poultry, prechilling prior to cutting, weighing, deboning or packing and final chilling or freezing. Prechilling not only stabilises the product microbiologically, but also assists the processing by presenting the product at the optimal temperature for cutting.
There are different ways of prechilling poultry and Meyn offers a wide choice and variety of efficient and reliable methods. Any prechilling system only provides optimum performance in combination with a well-engineered industrial refrigeration installation. With its strategic partners, Meyn can offer an integrated solution for any prechilling and refrigeration requirement.
To assure the highest plant efficiency, Meyn combines expertise in designing and manufacturing prechilling systems with the application of first class industrial refrigeration components. Meyn can offer a wide selection of air coolers, piston or screw compressors and air cooled or evaporative condensors. This results in a state of the art product providing optimum product handling, air circulation, energy consumption and the flexibility to use variable dwell times and environmentally friendly refrigerants. Any specific requirement can be met through individually tailored installations.
The Meyn Compact cut up system is able to handle all basic cuts, including wing, breast and leg processing. It offers a highly efficient and compact method of...read more
The Meyn Flex cut up system is designed to enhance processors’ yield, provide more flexibility and uninterrupted product flow in combination with low...read more
The Meyn Food Servicer cut up system is able to suit all food service 8 piece, 9 piece and dark meat specifications currently in demand. With in-line fat...read more
Meyn Flex Plus cut up system Ever stringent food safety regulations, a rapidly growing population worldwide and an increasing concern for adequate food...read more