COOLING SYSTEMS
Design and Engineering
As PTG Group; We have a long history of designing innovative cooling systems, safety, energy efficiency, reliable and cost-effective cooling systems. Our expert and experienced engineering staff; has superior design and engineering capabilities to develop cooling systems that meet your cold storage needs.
Our work requires innovative designs and attention to detail. Because every cooling system is different and unique. Our in-house design professionals; works in close cooperation with our customers to offer flexible, economical, efficient, energy-efficient, quality and customized system. Committed to expanding the refrigeration industry with cutting-edge technology, energy-efficient solutions and innovative designs, our employees are committed to providing superior service to our customers in this regard.
As a company, one of our ultimate responsibilities is to ensure the protection and safety of your employees. Together with the safety concept we adopt, our cooling systems have been made the safest for your employees and products.
Finned Cooling Systems
After the chicken is cut, the chicken meat can be cooled in both ways. These methods are as follows;
water-cooled poultry;
Water cooling systems are the most used systems. They always provide more efficiency than other systems and are most efficient when combined with good agitation, adequate cooling and dwell time.
The advantages of water cooling are:
*The initial cost is much lower compared to air cooling.
*Operating costs in cooling and electricity are much lower.
*The footprint is up to eight times smaller.
*Water cooling requires a much shorter waiting time than other methods.
* Yield advantage; Water cooling prevents water loss and, when combined with proper scalding and picking, allows for an increase in maintainable humidity. With the new Rocker chiller technology, the process can even increase the yield of boneless skinless breast meat.
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Water systems have some major disadvantages:
*Moisture fluctuation will cause serious problems with product sizing in all birds.
*Labor costs are much higher as the birds have to be rehung after the water coolers.
*Missing birds and loss of product identity, not 'first in, first out'
Air cooling advantages,
While the US has several air cooling systems, Canada has many. Air cooling is preferred in most of Europe and many parts of the world.
There are basically three types of air coolers: conventional downstream dry air coolers, multistage air coolers with added humidity, and combined air/water cooling systems. However, while downstream dry air systems continue to be used, nearly all of the new systems are multistage units with humidity systems that provide much better performance. In specific applications, the use of combined air/water cooling systems is increasing, yielding different results from the other two types. Compared to traditional dry air and multistage humidity, there are distinct advantages and disadvantages compared to water cooling.
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Advantages include:
*Labor cost increases as carcasses can be rehung automatically.
*Product ID is retained as the first birds to enter the cooler as the first to exit. This allows for easier integration with technology as the identification and classification process can be started before cooling.
*No humidity variation, allowing for more precise sizing.
*Perception that air chill provides higher quality in many markets.
There are also some disadvantages;
*Initial costs and operating costs are much higher than for water cooling.
*Required floor space can be up to eight times greater than water cooling.
*Up to twice as long waiting time is required to reach the same internal temperature.
* Yield is lower. In conventional dry air systems, dehydration loss in the cooling step can be up to 2.5 percent. Results are better with new multistage systems using humidity cabinets, with a 0.25-0 percent dehydration loss.
*Product appearance may be an issue. If there is cuticle damage, birds may have very dry, dark spots after air cooling. Air-cooled products may appear drier and have higher red and yellow values, which are often perceived negatively on the skin.
*Microbiological problems cannot be handled so easily. In air-cooled systems, there is no carcass washing effect or chemical intervention if allowed.
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Pre-cooling chambers cold storage rooms
Air and water chilling broken ice machines
Ice water systems ice cream tunnels
Frozen storage rooms processing spaces
Hygienic duct cooling systems
Cold Weather Enclosure
It should be lowered to 0/+4°C within 2.5-3 hours after the chicken is slaughtered. Some of them pass through quality control and are taken to cold storage. Some of them are packaged in bags, and the unpackaged ones are taken to the shredding and processing department for product diversification. Chicken is stored in two ways as fresh and frozen. The first is stored as fresh in 0/+4°C cold rooms and has a shelf life of approximately 2 weeks. Secondly, the products are frozen in -35°C freezing rooms as carcasses or pieces and taken to -18°C deepfreeze rooms. It can be stored for 6 to 24 months.
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