Here you find the processes “from egg to chicken breast fillet”.
If you want to know more, click on a process to read on.
- Poultry rearer
- Leaving the poultry rearer, arrival at Clazing
- Inspection of live chickens
- Slaughtering process
- Inspection of slaughtered chickens
The cooling of the chickens is the longest stage of the production process. It takes almost two hours per chicken. Cooling occurs in four cooling tunnels, in which 26,000 animals can be accommodated. Water cooling is the first stage. This enables the chickens to cool down quickly and prevents them from drying out. They are then cooled further through air cooling.
When the chickens come out of the tunnels they have a maximum temperature of 4 degrees Celsius.