Cultivating a taste
As they are particularly susceptible to thermal shock and bacteria, meat products require a special chilling process called dry penetration and very specific storage conditions to preserve all their qualities (freshness, weight, flavor, tenderness). Abattoirs are subject to very strict regulations and, in this respect, rely on temperature control, which is a safety issue and a mark of confidence for their customers.
Optimize conservation and peace of mind!
With optimal management of temperature and humidity conditions according to your products (beef, lamb/mutton, pork, horsemeat, poultry, etc.) and your needs
(maturation, storage, large volumes), our equipment guarantees optimum results.
- Dry penetration monitored using deep probing methods
- Marginal weight loss
- Greater customer satisfaction
- Optimum energy performance
- Heat recovery
for your meat products
Compatible with storage and dry penetration chambers
Direct expansion unit
Stainless steel network
Glycol water chiller
98% RH subcritical CO2 plant
Negative coldroom, blast chillers, R455A independent units
A highly energy-efficient
They benefit from our solutions
Abattoirs and retailers alike have found a solution adapted to their production volumes.
“Previously, we could only store the fruit optimally for 48 hours maximum. The results speak for themselves: less ageing, a much more natural appearance. With HD Cold, after two to three days the strawberries still have their natural freshness from the day of picking.”
Bruno Rouquette \
Director of Rouquette France Food
Get the most out of your equipment
with our bespoke services
Monitor and control the performance of your entire site from wherever you happen to be! And in the event of an emergency, you will be alerted in real time.
Rely on a local team of technicians to carry out your maintenance operations.
We provide training to help you get to grips with your equipment and coldrooms.
Do you need help
As a supplier with the French environmental label RGE, we can help you apply for funding through the Energy Savings Certificates program.