4.5-Meter Spiral Pre-Chiller for 800BPH Compact Poultry Slaughter Line

The spiral pre-cooler is positioned in the slaughter process after evisceration and before cutting/packaging. Its core mission is to rapidly and uniformly lower the carcass core temperature to safe standards (typically below 4°C). For an 800 BPH capacity, this 4.5-meter-long equipment ensures each broiler receives approximately 30-45 minutes​ of continuous, gentle immersion and tumbling in chilled water through its precisely controlled spiral conveying system, thereby achieving the following core values:

1. Rapid Microbial Inhibition: Quickly passes through the temperature zone most conducive to bacterial growth, effectively extending product shelf life and ensuring food safety.
2. Achieving Deacidification and Detoxification: Promotes the discharge of residual blood from the carcass, improves meat texture, prevents muscle fiber hardening, and results in better flavor for cooked products.
3. Enhancing Product Appearance: Uniform cooling maintains the tender, smooth, and natural color of the broiler skin, significantly improving the commercial grade and visual appeal.

Unique Advantages: Tailor-Made for Compact Production Lines

Compared to standard pre-coolers, this 4.5-meter model you have selected offers more targeted advantages in design and performance:

• Maximized Space Efficiency: Within a limited length, an optimized spiral track design achieves the perfect balance between pre-cooling time and cooling effectiveness, making it ideal for plants with space constraints.
• Energy-Efficient Operation: The equipment utilizes a counter-flow cooling principle​ and is often equipped with a variable frequency drive (VFD) speed control system​ and a water recirculation system. The chilled water flows opposite to the direction of carcass movement, maximizing heat exchange efficiency and significantly saving water and energy.
• Guaranteed Uniform Cooling: An air bubbling system​ at the bottom generates numerous bubbles, causing the broilers to tumble continuously in the chilled water. This eliminates cooling dead spots common in traditional static immersion, ensuring uniform temperature reduction from the skin to the bone marrow and delivering highly consistent product quality.
• Compliance with Hygiene Standards: The entire machine is constructed from food-grade stainless steel​ (typically 201 or 304), offering corrosion resistance, easy cleaning, and full compliance with food safety production regulations.

Maintenance: The Key to Ensuring Long-Term Stable Operation

To ensure the equipment consistently operates at its best, it is recommended to follow this maintenance protocol:

• After Each Production Shift
  • Thorough Cleaning: Rinse the interior and exterior of the equipment clean with water (avoid direct high-pressure water spray on motors and electrical components) to remove blood residue, feathers, and other debris.
• Regular Maintenance (Weekly/Monthly)
  • Check and Lubricate: Regularly inspect and clean the drive chain, and apply grease or lubricating oil as needed to maintain smooth operation.
  • Tighten Components: Check fasteners at all connection points on the equipment and tighten promptly if any are loose.
• Long-Term Maintenance (Semi-Annually/Annually)
  • Replace Grease: It is recommended to replace the grease in key transmission components like bearings every six months.
  • Comprehensive Inspection: Periodically check the gear reducer oil and assess the wear of vulnerable parts such as bearings and seals, replacing them when necessary.