You want to guarantee the quality and shelf life of your fresh products to your customers. Therefore you must prevent the growth of bacteria throughout the entire processing cycle. After the slaughtering process, it is therefore important that you quickly, correctly and efficiently chill your products to below 4 °C.

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For the red meat industry Top Equipment designs, produces and installs highly innovative chillers specifically for organ meats. These in-line solutions are based on the same proven technique for cooling with air and water that Top Equipment employs in the poultry industry.

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