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mechman
03-06-2012, 11:37 AM
hi
what is the guidelines for beef carcass pulldown chillers
does the formula [mass.product specific heat.delta t] apply or should it be multiplied by certain factor to take in to account the bulk of the carcass and ensure it gets chillled to deep bone?

chilliwilly
03-06-2012, 12:17 PM
The butchers shop that I occasionally work for just run their walkin fridges at -0.5 to 6 deg c and freezers at -18 to -21. Are you designing a new system or having problems with an existing one not pulling down?

mechman
03-06-2012, 07:30 PM
thks its a new pull down chiller
how many kW refrigeration to allow 6 tons from 42 C to 4C in 24 hours?

B G Scott
03-06-2012, 07:44 PM
In most of these type of applications the sides of beef are not introduced into the cold store all at the same time, killing, dressing and hanging takes some time so some of the original body heat is dissipated, however we don't have any information for your application.
Let is know, is this a large commercial abattoir or a food processor?
They all have different requirements.
Are the sections of beef halves or quarters?
Is there an over head rail path that insure that the first in are are the first out etc.
Does the air flow guarantee best temperature differential, is quickest pull down time or minimum weight loss the over rinding design criteria?

chilliwilly
03-06-2012, 10:05 PM
Sorry I didn't realise it was a food processing plant.