Meat products dry out during the cooling process. Less weight is less sales, a painful consequence of cooling. Undine® appears to be the ideal technique to minimize product drying losses to clean and cool products quickly at the same time.
The tiny water droplets made by the Undine® technology optimally adhere to the surface of carcasses and other food products. The wide manifolds do not miss a spot, fully automatically. Tailor made wetting cabinets ensure that each product is treated with care.
In a sow slaughterhouse, drying loss was reduced from 1.7 percent to 0.3 percent using the Undine moisturizing cabinets. In another case, drying loss was reduced from 1 percent to zero. At the same time, product appearance improved and products are cooled down faster.
In these two cases, Return-on-Investment on the Undine® installation was only 6 and 3 months respectively. How cool is that!