Chilling for Diced Poultry to Preserve Moisture, Temperature

Diced to Perfection

Product that is chilled to firm will dice and slice cleanly with less fines and minimal moisture loss. Using Linde cryogenic systems to control the temperature of the product means your product stays chilled, reducing the shredded pieces that end up as waste; and moisture is retained, which amounts to higher yield of your high value product.

Estimate your potential savings using the pre-chill calculator

Learn about wastewater treatment applications for your poultry operation.