chilling - Page 1 | The National Provisioner

From chilling fresh poultry in combo bins to full freezing, the KwikChiller delivers high production capacity in a compact footprint.

Messer showcases freezing and chilling capabilities for protein processing at IPPE

After making its debut in the Innovation Suite at IPPE, Messer’s proven KwikChiller is coming back to the show floor at IPPE 2026, Jan. 27–29 in Atlanta.

Industry News

November 19, 2025

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Messer’s KwikChiller compact solution helps processors chill or freeze when footprint is at a premium.

Chilled to the bone

Carcass chilling temperatures affect meat tenderness, juiciness and taste.

Megan Pellegrini

February 25, 2022

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Carcass chilling temperatures affect meat tenderness, juiciness, and taste.

Optimizing cooling for ideal efficiencies

Elizabeth Fuhrman

June 29, 2021

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While processors are expecting new guidance on cooling, implementation of the U.S. Department of Agriculture’s Food Safety and Inspection Service’s (FSIS) revised Appendix A and B published in 2017 has been delayed. Instead, processors have been allowed to revert back to the 1999 versions.

North America targeted for launch of Spiral Immersion System (SIS) from FPS Food Process Solutions

Industry News

May 14, 2021

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Early installs exceed performance expectations.

Selecting a packaged standalone chiller

Industry News

May 12, 2021

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Appropriate installation, sizing, liquid medium, and controls are necessary for successful integration of a new packaged chiller.

Tech | Processing

Freezing and chilling technologies: Get sold on the cold

Leveraging the best freezing and chilling technologies can enable meat and poultry processors to enhance operations, but equipment capabilities must keep pace with expanding volumes for maximum benefit.

Richard Mitchell

February 12, 2021

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Keeping meat and poultry fresh and safe during its journey from the ranch to the plate is often an intricate undertaking for processors. And few variables are as important for sustaining product quality as leveraging appropriate freezing and chilling technologies.

Tech | Meat Science

Spray chilling beef sides can hasten temperature decline during postmortem chilling

January 20, 2021

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Depending on the species, processing facilities implement chilling methods that include air or spray chilling of carcasses.

Processing Tech

Freezing, chilling become hot topics in meat and poultry processing

Processors that leverage advanced freezing and chilling systems are in position to boost the appeal of meat and poultry, but costs remain a concern.

Richard Mitchell

February 4, 2020

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Quickly freezing proteins during production leads to greater product quality and appearance and reductions in waste. Yet the inability of many processors to leverage the optimal technologies remains a major operational obstacle, analysts say.

Meat Science Review

Poultry chilling and shelf life

Effects of water chilling vs. air chilling on shelf life of poultry products

Toni L. Duarte Aeriel Belk Jennifer N. Martin Keith E. Belk Jonathan Eisen David Coil Jessica L. Metcalf Xiang Yang

September 12, 2019

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In the U.S., water immersion chilling (WC) is commonly used to chill poultry while other regions of the world, such as the European Union (E.U.), prefer air chilling (AC).

Supplier's Perspective

'Hidden' chilling problems take a toll at the mixer

Erik Fihlman

February 25, 2019

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At the mixer or blender, chilling may appear under control, but minor variations can creep in that may go unnoticed or unaddressed, adding unnecessary costs to your bottom line.