Chilling and freezing of meat, prior to cutting and slicing, using conditioning tunnel and cryogenic chamber

摘要

Cylindrical billets of meat (18) are placed on pallets in the store (1). They thin pass through a cooling tunnel (3), also used as a buffer store, for conditioning at -6 degrees Celsius. They then pass, in sequence, to the cryogenic chamber (8). The rotating chain (16) immerses each billet in an alcohol bath (20) that assists in cooling and also sterilises its outer surface.