[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.2.2″ global_module=”7672″ saved_tabs=”all”][et_pb_fullwidth_header _builder_version=”4.2.2″ background_image=”https:\/\/dohmeyer.com\/wp-content\/uploads\/2018\/04\/blog_header_background.jpg” custom_padding=”220px||220px||true|false”][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.2.2″][et_pb_row _builder_version=”4.2.2″][et_pb_column type=”4_4″ _builder_version=”4.2.2″][et_pb_text _builder_version=”4.2.2″ header_2_font_size=”34px” custom_padding=”||||false|false”]<\/p>\n

Redukcja CFU
<\/strong><\/h2>\n

Ask for our<\/span> tec<\/span>hnical<\/span> leaflet.<\/span><\/p>\n

[\/et_pb_text][et_pb_divider color=”#e0e0e0″ _builder_version=”4.2.2″][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.2.2″ custom_padding=”||39px|||”][et_pb_column type=”1_4″ _builder_version=”4.2.2″][et_pb_blurb title=”POULTRY TUNNEL” _builder_version=”4.2.2″ header_font=”|700|||||||” header_text_align=”center” header_text_color=”#0069b4″]<\/p>\n

Especially designed for inline Campillo Bacter CFU reduction by cold treatment.<\/p>\n

Producers of high quality food are deeply concerned with the flavour, moisture content and texture of the finished product. The speed of formation of ice crystals in the foodstuff is the key factor affecting these qualities.<\/p>\n

Rapid freezing using cryogenic gases (liquid nitrogen, liquid carbon dioxide or synthetic liquid air) gives you a frozen product that is more highly appreciated by the market<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.2.2″][et_pb_blurb title=”CRYOGENIC TUNNEL” _builder_version=”4.2.2″ header_font=”|700|||||||” header_text_align=”center” header_text_color=”#0069b4″]<\/p>\n

Our Poultry tunnels use liquid nitrogen (LIN) for continuous high power crust freezing. A special designed conveyor system moves the poultry carcasses along the tunnel. Controlled injection of a liquid nitrogen lowers the temperature in the tunnel allowing instant crust freezing on the skin surface. Turbulence fans inside the tunnel spread the gas in a controlled fashion and efficiently transfer the cold to the product\u2019s surface.<\/span><\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.2.2″][et_pb_blurb title=”APPLICATIONS” _builder_version=”4.2.2″ header_font=”|700|||||||” header_text_align=”center” header_text_color=”#0069b4″]<\/p>\n

Dohmeyers Poultry Tunnels are used in large slaughter houses for inline campillo bacter reduction. While the surface is undergoing a cold treatment, the inside process temperatures remains the same, fully preserving the quality and tenderness of the meat.<\/p>\n

[\/et_pb_blurb][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.2.2″][et_pb_blurb title=”FEATURES AND BENEFITS” _builder_version=”4.2.2″ header_font=”|700|||||||” header_text_align=”center” header_text_color=”#0069b4″]<\/p>\n

Although Dohmeyer\u2019s Poultry tunnels exist in standard dimensions, we can design tailor made tunnels that suit the specific needs of any of your individual applications and requirements. Our poultry tunnel has a significant positive effect on the presence of campillo bacter on the surface of the carcasses processed through this piece of equipment.<\/p>\n

[\/et_pb_blurb][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.2.2″ min_height=”183px” custom_padding=”||42px|||”][et_pb_column type=”4_4″ _builder_version=”4.2.2″][et_pb_text _builder_version=”4.2.2″ header_2_font_size=”34px” custom_padding=”||||false|false”]<\/p>\n

Technical Data
<\/strong><\/h2>\n

Ask for our<\/span> tec<\/span>hnical<\/span> leaflet.<\/span><\/p>\n

[\/et_pb_text][et_pb_divider color=”#e0e0e0″ _builder_version=”4.2.2″][\/et_pb_divider][et_pb_video_slider _builder_version=”4.2.2″ hover_enabled=”0″][et_pb_video_slider_item src=”https:\/\/www.youtube.com\/watch?time_continue=2&v=Xuj9C6aXZpg&feature=emb_logo” _builder_version=”4.2.2″ show_image_overlay=”off” hover_enabled=”0″ image_src=”\/\/i.ytimg.com\/vi\/FkQuawiGWUw\/hqdefault.jpg”][\/et_pb_video_slider_item][\/et_pb_video_slider][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Redukcja CFU Ask for our technical leaflet.Especially designed for inline Campillo Bacter CFU reduction by cold treatment. Producers of high quality food are deeply concerned with the flavour, moisture content and texture of the finished product. The speed of formation of ice crystals in the foodstuff is the key factor affecting these qualities. Rapid freezing […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":8494,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-8590","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/dohmeyer.com\/wp-json\/wp\/v2\/pages\/8590","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dohmeyer.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/dohmeyer.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/dohmeyer.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dohmeyer.com\/wp-json\/wp\/v2\/comments?post=8590"}],"version-history":[{"count":0,"href":"https:\/\/dohmeyer.com\/wp-json\/wp\/v2\/pages\/8590\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/dohmeyer.com\/wp-json\/wp\/v2\/pages\/8494"}],"wp:attachment":[{"href":"https:\/\/dohmeyer.com\/wp-json\/wp\/v2\/media?parent=8590"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}