Humidity system for Butchery Chiller, walk in meat cooler

When Walk in Cooler be used for butchery, a consistent humidity and temperature storage becomes so important for carcass chilling & meat chilling.Humidity control is strict at 80%-90% .

humidifier for walk in meat cooler

Why carcass chilling processing in walk in meat cooler ?

Animals after slaughtered, obvious biochemical changes will occur in the meat. When normal metabolism and oxygen supply to the blood are stopped, any stored glycogen in the muscle (muscle glycogen, the animal’s energy supply) is degraded into lactic acid, and the pH drops from 7.0 to 7.2 in the living body to between 5.5 and 6.5 in the end. This process is the acid removal process of the animal after slaughter, also known as the maturation and tenderizing process of the meat after slaughter.

A humidifier could be designed as per your walk in meat cooler size to keep consistant humidity for carcass chilling.