Meat Processing

Ice Systems’ flake ice is often used as a substitute for water within the meat processing and manufacturing sector. Flake ice has approximately four times greater cooling capabilities than cooled water. When creating meat products, such as burgers and sausages, flake ice can help to bind all the ingredients together whilst keeping everything cool and below certain, required temperatures. Flake ice can be treated like any other ingredient and added in as an inclusion. Flake ice is less aggressive than chip ice on machinery and blades. Subcooled, flake ice is thin and releases its cooling energy quickly without hanging around during the mixing or bowl chopper processes.

For further information please give Ice Systems a call or fill in our online enquiry form. We are always more than happy to visit your site to discuss your project. Most of what we do comes from recommendations, not only from the quality or our machinery and the ice produced, but also the response of our aftermarket division when needed.

Before the delivery of either a purchased or rental ice machine, an engineer from Ice Systems will always visit your site to survey and discuss service requirements and airflow demands. 

Why Use Ice Systems?

The benefits of using flake ice machines from Ice Systems; include the ice being completely dry to the touch, allowing each flake to remain separate. This ensures both easy handling and means that when the ice is being stored at low temperatures, the flakes won't fuse together and the individual flakes will still be able to mix evenly in mixtures. Having an ice machine on site means that ice can be made to meet demand, with machines with capacities ranging from 600 – 15,000kg of ice per 24 running hours.