A slaughter line produces a fixed tonnage every shift, and every room downstream has to absorb it. The design question is not "how cold" but "which rooms, in what order, sized to what daily throughput".
| Room | Design temperature | Notes |
|---|---|---|
| Bleeding / evisceration / offal | 20 to 25°C | Warm, high-humidity, high-odour — ventilation matters more than cooling |
| Cutting / packing | 10 to 12°C | Low-temperature processing room; staff comfort and hygiene both count |
| Blast freezer | −30 to −35°C | Sized by tonnes per batch and hours allowed, not by room volume alone |
| Frozen storage | −18°C | Long-term holding; racking layout decides usable capacity |
Reference: GB 18654-2015, the Chinese national hygiene standard for livestock and poultry slaughter. Local regulations in your market may add requirements — tell us the destination and we check them with you.
For bulky products, shelf coils give a more even air path than unit coolers, and an open-drive screw unit handles the continuous load of a slaughter line.
Air-cooled screw packages combined with piston parallel units; long-term raw-material rooms can use aluminium plate coils, fast-turnover finished-goods rooms use air coolers.
Fully enclosed scroll units with stainless-steel-cased unit coolers, chosen for washdown hygiene and quiet operation next to workstations.
Sizing experience for slaughter projects: cold rooms tend to be concentrated — total area above 10,000 m² with individual rooms around 500 m²; blast capacity above 100 t/day and frozen storage above 2,000 t is common on a full-line project. These are starting points for a conversation, not a quotation.
Poultry slaughter and storage complex, daily slaughter around 200,000 birds. Multiple scroll condensing units distributed across rooms.
Broiler slaughter line with 30 t/12 h blast capacity, a spiral freezer, and a 3,000 m² low-temperature processing room at 15°C.
Suppliers to supermarket chains and export markets in Japan and Korea operate our units — including a halal-certified poultry processor.
Client names are withheld until written permission is granted; figures above are project facts.
One shift or two changes blast capacity more than the room volume does.
Whole carcass, cuts in boxes, or IQF portions — each needs a different freezer type.
Two weeks or six months decides racking, coil type and whether plate coils are worth it.
Birds per day, product form and destination market are enough to start.