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Pork Chilling & Aging Room

Pork Chilling & Aging Room

Product Introduction:

The Pork Chilling & Aging Room is the core fast-chill and aging vessel for the chilling and aging stage. Carcasses hanging from overhead rails enter the room for rapid surface freezing at <−15°C (Phase 1), then transition to controlled aging at 0-4°C for 14-20 hours (Phase 2). Intelligent temperature and humidity control ensures consistent quality across every batch.

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PRODUCT DETAILS

Key Highlights

Highlight

Description

Fast-Freeze <−15°C

Rapid surface freeze passes maximum ice crystal zone quickly — minimal cell damage

Aging 14-20 Hours

0-4°C aging improves tenderness 30-40%, extends shelf life to 7-14 days

Intelligent Control

PID temp/humidity control — ±0.5°C, ±5% RH accuracy

Less Purge Loss

Proper chilling reduces drip loss — more yield for the processor

Microbial Inhibition

Low temperature dramatically slows microbial growth

Eco Refrigerant

R404A/R507 refrigerants — ozone-friendly

 

The Science of Pork Aging

Metric

Pre-Aging

Post-Aging (14-20 hrs)

pH

5.4-5.6

5.6-5.8

Tenderness

Firm

30-40% improvement

Flavor

Ordinary

Richer, more intense

Shelf Life (chilled)

3-5 days

7-14 days

Purge Loss

Higher

Significantly reduced

 

Working Principle

Carcass on hanging rail → Enter chilling room (<−15°C, 1.5-2 hrs)

Rapid surface freeze sets carcass surface

Transition to aging mode (0-4°C, 14-20 hrs, RH 75-85%)

Enzymatic tenderization + flavor development

Aging complete → Transfer to cold chain buffer or directly to cutting


Technical Specifications

Parameter

Reference

Fast-Freeze Temp

<−15°C

Fast-Freeze Time

1.5-2 hours

Aging Temp

0-4°C

Aging Time

14-20 hours

Relative Humidity

75-85%

Control Accuracy

±0.5°C / ±5% RH

Control System

Intelligent temp/humidity controller

Material

SUS304 Stainless Steel + insulated panels

Refrigerant

R404A / R507 (eco-friendly)

Capacity

50-1,000 heads/hr (by room size)


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