Chill out for maximum quality

Two Airmax unit coolers from Alfa Laval are helping one of Scotland's premier processors of lamb and beef increase its market share by maintaining chill rooms for meat processing at optimum temperature.

As David Burton, md of West Scottish Lamb, explains: "With meat, the key to quality is getting the temperature reduced as quickly as possible. Carcasses fresh from slaughter have a body temperature of 38°C and they steam so it is vital to reduce the body temperature very rapidly. In the case of lamb, drying it off quickly locks in the taste. With beef, rapid chilling makes sure the meat retains a good colour."

The new chill system includes AirMax wall-mounted unit coolers and a new ventilation system of roof vents and ceiling-mounted fans. This enables West Scottish Lamb to get animals from the slaughter house into refrigerated trucks in under 24h.

Alfa Laval ​

Tel: 01276 413632​