Spray chilling nozzles for meat processing

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Spray chilling is the intermittent spraying of carcasses with water during the early stages of the cooling of the hot sides. Its primary purpose is to reduce the weight loss in the carcass during the first 24 hours. Beef carcasses are normally chilled for 16 to 20 h prior to boning into primal cuts and trimmings, which are packed for further cooling and dispatch. During this carcass chilling process, carcasses can lose 1–2% of their hot weight, which is a potential loss of revenue for the processor.

Spray Nozzle Engineering has developed a range of carcass chilling nozzles to suit existing or new systems. Bolted or clamped versions are available with a choice of nozzle requirements, and full cone, hollow cone and flat spray options. Nozzle types are dependent on the application, whether static or mobile.

As part of Spray Nozzle Engineering’s range of water-/chemical-saving solutions, there are also foamers and sanitisers. Lafferty’s chemically resistant poly mixing chambers with flow-metering technology ensure correct chemical mixing ratios.