Recognisable?
01
Your refrigeration does not pull the temperature down quickly enough after a delivery. Poultry stands too long at a boundary temperature you would rather not see.
02
Game and poultry share a cold room. The requirements differ per product, but you do not have space for two separate zones.
03
Your HACCP records have gaps. The temperature log is correct, but an explanation for deviations is missing.
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Start free kitchen checkCools down fast and holds the temperature stable.
Hoshizaki refrigerators cool down quickly after a delivery and hold the temperature stable even during intensive use. For poultry and game, this is not a given.
Preparation at an exact core temperature - repeatable and without supervision.
The Rational iCombi Classic is suited to preparing poultry at core temperature. Programmable per product, consistent from batch to batch.
Type of poultry business
From the artisan workshop to the wholesaler - every business has different requirements for capacity and refrigeration.
Artisan poultry retailer
Daily fresh products, direct customer contact. Your refrigeration determines the freshness that customers see and taste.
Poultry retailer with game
Seasonal products with a short shelf life. Temperature management is more critical here.
Poultry retailer with preparation department
Preparation at core temperature and storage after cooking require separate areas.
Poultry wholesaler
Refrigeration capacity, throughput speed and HACCP records are a daily priority.
Why poultry businesses choose JMGT
We work with small and medium-sized businesses with personal advice for your situation - no standard package.
Hoshizaki direct from stock
Refrigerators, freezers and refrigerated counters available for immediate delivery.
Rational service through JMGT
For Rational appliances you have come to the right place.
HACCP-aware advice
We advise based on your products and storage temperatures.
Experience with artisan businesses
Personal advice for your situation.
Frequently asked questions
Questions about poultry processing
Which refrigeration is essential for poultry retailers?
Hoshizaki Advance refrigerators (HACCP-compliant, fast temperature recovery), separate cold rooms for poultry and game, ice machines (Hoshizaki FM-series flake ice) for display. Plus a separate freezer unit for freezing and frozen stock.
How do I reduce HACCP risks with poultry?
Automatic temperature logging (Hoshizaki Advance data logger), separate refrigeration for different product groups (raw / processed / game), fast temperature recovery after deliveries, regular maintenance appointments. JMGT supplies system-compliant solutions.
Which ice machine for display?
The Hoshizaki FM-series produces flake ice, ideal for displaying poultry and game. FM-80 (80 kg/day) for smaller operations, FM-170 or FM-300 for larger businesses.
How much cold room capacity do I need?
Rule of thumb: 8–12 m³ cold room per €100,000 of poultry turnover per year. Plus 3–6 m³ of freezer space. For seasonal peaks (game season, Christmas): temporary cold room hire possible.
How quickly can JMGT be on site in the event of a breakdown?
For Hoshizaki appliances standard 24–48 hours. For a refrigeration failure with poultry in stock: emergency replacement possible within 24 hours. Priority for customers with a maintenance contract.