When meat is deboned mechanically, heat is added to the meat by the deboner and other related equipment. This heat must be removed prior to storage by one of three methods used presently. They are CO2 injection, blast freezing or cooling with scraped surface heat exchangers. The most economic of these methods is the use of scraped surface heat exchangers.

This method involves transporting mechanically deboned meat into a hopper and then on to WCB Scraped Surface Heat Exchanger via a Waukesha Rectangular Flanged Positive Displacement Pump. The product is chilled, usually by ammonia or freon media, and then transported to the filling stations as needed.