Cold Room & Dispatch Line
Soğuk Oda ve Sevkiyat Hattı, karkas ve et ürünlerinin soğuk oda ile sevkiyat alanları arasında güvenli ve verimli taşınmasını sağlayan ikizray havai sistemdir. Makas geçiş sistemleri ürünlerin farklı hatlara ve araç yükleme kapılarına yönlendirilmesini kolaylaştırır. Düşük sıcaklıklarda uzun süreli kesintisiz çalışma sunar.
Teknik Özellikler
- Galvanized or stainless steel rail for cold storage
- Manual or motorized trolley system
- Carcass hanging capacity: 150–500 kg/hook
- Corner pulley and transfer bridge
- Anti-corrosive coating, -30°C operation
- CE certified, cold chain compliant
Applications & Use Cases
The cold storage rail system is a specialized rail system used for organized suspended storage of carcasses in deep freeze or cold holding rooms and for their transport to the loading dock. Straight hanging rails ensure carcasses are spaced evenly, while corner pulleys and transfer bridges enable movement within the storage area. Transfer of carcasses to vehicles or containers during dispatch can also be carried out via this line.
Advantages & Standards
Anti-corrosive coating and galvanized steel components ensure long-lasting operation in low-temperature environments; the AISI 304 stainless steel version is resistant down to -30°C. The motorized trolley system enables heavy carcasses to be moved with minimal effort, while manual hand-crank versions are preferred for small-capacity cold stores. All system components are manufactured in compliance with cold chain management standards.
Frequently Asked Questions
What temperatures does the cold room dispatch line operate in?
Our system is designed for cold room and freezing tunnel environments between -25°C and +4°C. Motors and carrier components are equipped with low-temperature lubrication and cold-resistant materials.
How is meat traceability ensured on the cold room line?
RFID tags or barcode readers attached to each hook or trolley record lot, date, and batch information. Optional software integration can connect to ERP systems.
How is capacity planning done?
Daily slaughter volume, carcass weight, and cold room capacity are evaluated together to calculate line length and hook spacing. Optimization is available for 50–300 carcasses per hour.
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