Poultry chilling

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Poultry chilling is a fundamental step in the poultry slaughtering process. The aim is to dry the poultry carcass. During bleeding, the carcass, which has just been eviscerated, is left in a cold room for several hours in the open air. This allows the surface tissue moisture to evaporate. 

To make this stage even easier, Burdis suggests a range of chilling trolleys for convenient storage of all kinds of poultry. With racks, tubespeaks or hooks to suit your needs, these made in France trolleys are durable and functional. We also supply trolleys for rabbits, turkeys, etc. 

In the Castors sub-category, you'll find fixed and swivel polyamide and rubber castors for Burdis trolleys.

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