Air Chilling:The majority of Conventional and Free Range processing methods involve a step called ‘Spin Chilling’. In this step, the birds are tumbled in a chlorinated ice slurry bath to rapidly reduce the core temperature of the poultry. During submersion in this Spin Chill bath, the birds can absorb a percentage of chlorinated water (approved by government legislation). By quickly reducing core temperature this way, mass production operations can begin portioning immediately.
Inglewood Organic is a Certified Organic establishment, that chooses a more natural alternative to Spin Chilling. Inglewood Organic birds are Air Chilled instead; the core temperature is reduced over time, without the inclusion of chlorine. As a result, there is a waiting period before portioning can begin, however accommodations have been made for this in the production process.
Air Chilling is the reason why Inglewood Organic chicken has a crisp and crunchy skin, that browns well while cooking. Inglewood Organic chicken also does not leech excess water in the packaging or while cooking because the birds are dry cooled in blast chillers.
Inglewood Organic must comply with food safety laws to ensure all product for human consumption is processed safely. It is a legislative requirement that all poultry processors must use chlorinated water to clean the carcass before portioning – however, this is where Inglewood Organic differs from most. Rather than submerging in chlorinated water, Inglewood Organic birds are only sprayed with solution to comply with food laws. Air Chilling is preferred to achieve a higher quality end-product, avoiding processes that cause the chicken to absorb the chlorinated water used in Spin Chill processing.