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| Room | Design temperature | Notes |
|---|---|---|
| Bleeding / evisceration / offal | 20 to 25°C | Warm, high-humidity, high-odour — ventilation matters more than cooling |
| Cutting / packing | 10 to 12°C | Low-temperature processing room; staff comfort and hygiene both count |
| Blast freezer | −30 to −35°C | Sized by tonnes per batch and hours allowed, not by room volume alone |
| Frozen storage | −18°C | Long-term holding; racking layout decides usable capacity |
Reference: GB 18654-2015, the Chinese national hygiene standard for livestock and poultry slaughter. Local regulations in your market may add requirements — tell us the destination and we check them with you.
For bulky products, shelf coils give a more even air path than unit coolers, and an open-drive screw unit handles the continuous load of a slaughter line.
Air-cooled screw packages combined with piston parallel units; long-term raw-material rooms can use aluminium plate coils, fast-turnover finished-goods rooms use air coolers.
Fully enclosed scroll units with stainless-steel-cased unit coolers, chosen for washdown hygiene and quiet operation next to workstations.
Sizing experience for slaughter projects: cold rooms tend to be concentrated — total area above 10,000 m² with individual rooms around 500 m²; blast capacity above 100 t/day and frozen storage above 2,000 t is common on a full-line project. These are starting points for a conversation, not a quotation.
Poultry slaughter and storage complex, daily slaughter around 200,000 birds. Multiple scroll condensing units distributed across rooms.
Broiler slaughter line with 30 t/12 h blast capacity, a spiral freezer, and a 3,000 m² low-temperature processing room at 15°C.
Suppliers to supermarket chains and export markets in Japan and Korea operate our units — including a halal-certified poultry processor.
Client names are withheld until written permission is granted; figures above are project facts.
One shift or two changes blast capacity more than the room volume does.
Whole carcass, cuts in boxes, or IQF portions — each needs a different freezer type.
Two weeks or six months decides racking, coil type and whether plate coils are worth it.