Your journey towards unparalleled freshness and quality begins with a simple conversation, with us.
Whether you’re curious about the intricacies of the Rapid Cooling Tunnel System or you’re ready to elevate your operations to new heights, our dedicated team is on standby to provide insights, answers, and solutions tailored to your needs.
Whether you’re looking to improve production efficiency, reduce product shrink, extend shelf life or explore how rapid cooling technology can transform your operation, our specialists are here to help.
With expertise across meat, poultry, seafood, fresh produce, bakery and floral industries, we provide practical, evidence-based advice tailored to your production requirements. From technical specifications and installation options to ROI and operational performance, we’re ready to answer your questions.
Complete the enquiry form and one of our rapid cooling specialists will contact you to discuss your operation, understand your objectives, and explore how FRESHXPRESS technology can help increase throughput, improve product quality and deliver measurable commercial outcomes.
Whether you’re planning a new processing facility, upgrading existing equipment or simply investigating your options, we’d welcome the opportunity to assist.
FRESHXPRESS Rapid Cooling Solutions Pty Ltd
Email: info@fresh-xp.com
ABN: 47 656 995 961
ACN: 656 995 961
The FRESHXPRESS Rapid Chill technology has undergone independent evaluation through an Australian Meat Processor Corporation (AMPC) research project, with meat science testing conducted by the University of New England (UNE). The study assessed cooling performance, product quality, operational efficiency and commercial value, providing processors with independently researched insights into the technology’s performance.
The FRESHXPRESS Rapid Cooling Tunnel is a patented rapid cooling system designed to quickly remove heat from food products while helping preserve product quality, reduce shrink, improve processing efficiency and increase production throughput. Unlike many conventional systems, it operates without the need for nitrogen, carbon dioxide or glycol.
Yes. The Rapid Chill technology was independently evaluated through an Australian Meat Processor Corporation (AMPC) project, with meat science testing undertaken by researchers from the University of New England (UNE). The study examined temperature decline, pH, meat quality, shear force and commercial value propositions for processors.
During the research trials, the system reduced loin temperatures to below 4°C in less than two hours, while demonstrating the ability to rapidly cool carcases without compromising eating quality. The project also validated the capability of achieving the critical cooling targets required for commercial processing.
The independent research found no detrimental impact on eating quality. Measurements including pH, colour and shear force showed that Rapid Chill maintained meat quality while achieving significantly faster cooling than conventional methods.
Yes. One of the major objectives of the technology is to minimise moisture loss and product shrink during chilling. The commercial modelling within the AMPC evaluation identified reduced carcase shrink as one of the contributors to improved processor profitability.
The independent evaluation identified several potential commercial benefits, including:
The financial modelling demonstrated a strong business case for eligible processing facilities.
No. The Rapid Chill system is designed to operate without nitrogen, carbon dioxide, ammonia glycol or liquid CO₂, reducing operating complexity while supporting a more sustainable cooling process.
No. The Rapid Chill system is designed to operate without nitrogen, carbon dioxide, ammonia glycol or liquid CO₂, reducing operating complexity while supporting a more sustainable cooling process.
The technology has applications across numerous industries, including:
Its modular design allows it to be adapted for a wide range of commercial food production environments.
Yes. One of the key findings from the commercial evaluation was that reducing chilling bottlenecks can enable processors to increase throughput while making better use of existing infrastructure.
Yes. The modular system has been designed so it can be integrated into existing production facilities, helping processors improve capacity without requiring a complete redesign of their operations.
The research identified reduced energy usage as one of the primary value propositions, alongside increased processing efficiency and reduced pressure on conventional chiller capacity.
Yes. Faster chilling and improved production efficiency can assist processors supplying export markets where consistent temperature management and product quality are critical. The report also identifies opportunities for expanding chilled carcase sales and international market development.