From the cooling tunnel conveyor, the surface-chilled pig carcasses and/or primal cuts of pork are transported to the sorting out conveyor and into the chill room, where they are sorted by weight/classification onto the different storage conveyors.
The carcasses and/or primal cuts are detained for equalization for 15-16 hours in the chill room, until the desired core temperature of the big muscles is achieved.
From the pig chilling room storage conveyor, the pig carcasses and/or pork primal cuts are loaded onto an outlet conveyor for transport to further handling; half carcasses to primal cutting, pork primal cuts to the deboning area or dispatched for further processing.
Depending on customer preferences, Frontmatec is able to offer both automatic chill rooms with storage conveyors and manual solutions with the use of an un-driven slide rail.
We will be pleased to provide you with a quote. Simply fill in the request form below and you will be contacted by a Frontmatec sales representative as soon as possible.
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