Chilling and Hygiene (Clean Half)
11:46
15:53
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At 11:46 in
The easy way to process and butcher chicken
What happens here
After evisceration, the chickens are moved to the 'clean half' of the processing area for chilling. This section features a three-bay stainless steel sink. The chickens are first placed in a bay with cold water to pre-cool them (from approx. 85°F to 70°F), then moved to a second bay with colder water, and finally to a third bay filled with ice water (approx. 40°F). This gradual chilling process prevents overloading the freezer and thawing existing frozen items. Each chicken should be thoroughly cooled before packaging. Running water from a hose rigged to the tent frame is used for rinsing hands and surfaces.
Goal: Cool down chickens to freezer-ready temperatures and maintain hygiene.
Tools and materials
- Ice N/A — Bringing chickens to 40°F or below
- Tent N/A — Providing shelter from sun or rain
- Three-Bay Stainless Steel Sink N/A — Gradually chilling chickens
- Water Hose with Nozzle N/A — Providing cold water for rinsing and chilling
- Zip Ties N/A — Holding the water hose in place