Meat & Poultry

Considerations

The faster ice melts, the more quickly it transfers heat out of a perishable product. In all meat and poultry applications, flake ice provides a significant advantage over other types of ice.  Thin, flat flake ice provides maximum cooling surface area and melts more quickly than other types of ice. Flake ice does not clump and blends easily into mixtures making it ideal as an ingredient in processed meats.

Greatest Cooling Surface Area

Flake ice has more than 17,000 square feet (1,579 square meters) of surface area per ton of ice providing greater cooling efficiency than any other type of ice.

Faster Cooling

The thin shape of flake ice (1.5mm) allows it to melt quickly for the fastest heat transfer. Ice only cools when it melts, so faster melting equals faster cooling.

Thorough Product Mixing

Flake ice melts rapidly to dissipate heat and add moisture to meat mixtures. Flake ice will not clump, blends easily, and will not damage expensive mixing equipment.

Easy to store and distribute

North Star flake ice is completely dry and free-flowing, it will not fuse together in a storage bin or clog critical delivery systems. 

Cost-effective production

Flake ice is the most economical ice to produce, requiring only 1.3 tons of refrigeration per ton of ice from 60ºF (16º C) water.