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Thirty years ago, our leader had a vision of a processing plant that would set the standard for all chicken production facilities. Scott scoured the globe for manufacturing processes that would produce the best chicken possible. In North America, most producers that claim to use “Air Chill” really use a hybrid method that combines chlorinated water chill and air chill. In 2005, he used the latest technologies and the best equipment to build the nation’s first 100% Air Chilled facility.

“Our butcher showed us the difference. He laid a Bell & Evans® boneless breast next to another brand. The Bell & Evans breast was perfectly trimmed, pale and plump, compared to the rather ragged-looking other brand. But when we brought the Bell & Evans home and cooked it, we were really sold! We've never tasted chicken that was so delicious and tender.”– K.T., first-time Bell & Evans customer

With conventional chilling systems, chickens absorb up to 12% of their body weight in added chlorinated water. This water “weeps” out of the meat and is trapped in the “diaper” you find in most fresh chicken packaging.

Our 100% Air Chilled method eliminates the need for chlorinated ice water, so chickens’ natural juices never get diluted or replaced. But that’s not the only benefit.

Benefits of the 100% Air Chilled System

  • Better flavor
  • More tender meat
  • No added water or chlorine
  • Reduced human handling
  • Less environmental waste

How the 100% Air Chilled Method Works

Our 100% Air Chilled system contains three cooling chambers. Each is closely monitored to maintain a specific temperature and humidity. The birds traverse through these chambers on almost two miles of track. It takes them almost three hours to move through the system. This slow process allows for better tenderization.

Learn more about the Air Chill process.