With approximately 33 billion chickens and poultry, which are more numerous than the human population in the world, have a very important place in our diet. Being an easily accessible protein source compared to other meat types increases the value of this food.

The production process in poultry processing facilities can be summarized as transportation to the slaughterhouse, hanging on hangers, stunning, dry or wet slaughtering, bleeding, wetting the feathers, plucking the feathers, removing the internal organs, showering, cooling, cutting, packaging and pre-sale storage.

You can also find information about hydrocooler (water chiller) systems that produce cold water to be used in production processes on the following pages, and a separate system should be designed for the hot water to be used.

After the showering phase, poultry can be processed and stored as a whole or by cutting into pieces. What is important is that the entire processing process is completed within 2.5 to 3 hours, and the processing process is completed within an average of 10 hours from loading from the farm. Because poultry meat is prone to rapid bacterial growth and it is necessary to be fast in the processing processes, otherwise negative conditions for health may occur. If the final products are to be stored and shipped frozen, the design and capacity selection is of great importance in order to provide the desired product core temperature (-18°C) in the correct time during the shocking process (-35, -40°C) before this. The poultry meat, which is cut into pieces, can be stored in vacuum packages and cold storage (0, +4°C) for approximately two weeks.

In order to provide the requirements and obligations in this process at the highest level, Frigotek designs an efficient, effective, hygienic, environmentally sustainable and suitable project for your facility for poultry products, and offers it to you as a turnkey after the production and product supply processes.