The forced air cooling line in poultry slaughterhouses, also known as a carcass forced air cooling system or air cooling line, is a key process in modern poultry processing that replaces or assists water precooling (such as spiral precoolers).
It is mainly used for deep cooling, surface drying, and skin shaping of carcasses after precooling and before processing.
Working principle: Chicken carcasses are suspended and conveyed, passing at a uniform speed through one or more enclosed or semi-enclosed cooling tunnels.
Inside the tunnels, a cooling unit consisting of a high-efficiency evaporator and a powerful axial flow fan generates a high-speed (typically ≥5 m/s) low-temperature airflow of 0℃ to -2℃, which is blown uniformly and directly onto the carcass surface from different angles. Heat is removed through forced convection and moisture evaporation.