This bespoke technology, which was developed by a local partner, LE LEZ PROCESS, presents numerous advantages.
Firstly as regards product quality. Chilling is far more rapid, and the temperature of the chickens is brought down by 34°C within just 30 minutes, thus halving the chilling time in comparison to other existing processes and so guaranteeing optimal freshness and impeccable sanitary quality.

And secondly as regards the environment. Water consumption is reduced by a factor of 5, thus saving 710m³ of water per day. We now filter and valorize all the organic residues.

It is thus not surprising that this major innovation won the prize for Best Sustainable Development Partnership, awarded by the magazine Process Alimentaire (*).

(*) a food industry trade magazine.