Industry
Poultry Blast Chilling & Freezing
Blast chill and blast freeze capacity sized to daily throughput, hygienic coved panel detailing, corrosion-resistant coils and redundancy so a single compressor failure never stops the line.
The challenge
Poultry cold chain
Daily kill volumes must move from carcass temperature to core chilled within hours, in a washdown environment under constant hygiene inspection.
| Storage temperature | 0 °C to 2 °C chilled, −18 °C to −25 °C frozen |
|---|---|
| Relative humidity | 85–90% RH chilled |
| Typical shelf life | 7–10 days chilled, 12 months frozen |
| Harvest season | Year-round |
Get started
Request a quote or site assessment
Tell us what you need cooled and where. We respond with a scoped quote, and for emergencies we dispatch straight away.
- Phone / WhatsApp
- 069 268 0988
- info@reyds.co.za
- Workshop
- 386 Eeufees Street, Pretoria North, Gauteng
- Hours
- Mon–Fri 07:00–17:00, Sat 08:00–13:00. 24/7 emergency breakdown line.