• Limiting surface drying and moisture evaporation during cooling
• Uniform cooling throughout the pre-chilling room for consistent core temperatures
• Improving yield through air velocity at or below 0.7 m/s

Yield loss through moisture evaporation

Strong direct unit-cooler airflow rapidly dried carcass surfaces. The resulting weight loss reduced profitability.

Surface hardening and quality loss

Excessive air velocity could cause cold shock and surface hardening, contributing to changes in meat color and quality.

Uneven cooling between carcasses

If cool air could not pass uniformly between closely hanging carcasses, inner carcasses cooled more slowly, increasing microbial and spoilage risks.

Low velocity to prevent surface drying

Final air velocity at the carcass surface was designed to stay at or below 0.7 m/s, delivering cooling effectively while suppressing evaporation and weight loss.

Airflow penetrating between carcasses

WideFlow guided cool air gently between carcasses, reducing core temperatures quickly and uniformly.

Fabric for condensation prevention and hygiene

Permeable fabric prevented surface condensation in the cold, humid room and avoided cross-contamination from drips. Washable antibacterial material improved hygiene maintenance.

Improved carcass yield

Precision low-speed airflow minimized moisture loss compared with the previous metal ducts, retaining more final shipment weight.

Stable meat quality and grading

Gentle, uniform cooling eliminated surface discoloration and hardening, helping maintain meat quality.

Efficient cooling and energy savings

Three-dimensional air distribution improved unit-cooler efficiency. Uniform cooling without stagnant zones optimized pre-chilling time.