On a Tuesday morning in a Brisbane meat room, a pallet of thirty vacuum-packed lamb shoulders came out of the thaw chiller looking normal from above. The pad underneath was saturated across two-thirds of its area and the tray held a litre of pink fluid. Three bags had failed at the seal, each losing…
A poultry room asks more of an absorbent pad than a chiller tray ever will. The ambient sits at 8 to 12 °C, the washdown hose runs twice a shift, and crates are stacked, dragged and tipped rather than lifted. Pads that behave perfectly in a 2 °C still room can fail here inside four hours, an…
Every fish display has a low corner. Trays on a wet fish counter are set at 5 to 8 degrees of slope so meltwater and drip run forward where the customer can see the product, not backward under the ice bed. That same slope is what kills a badly chosen pad: the SAP core loads at the downhill end first…
A six-bay serve-over counter moving 60 to 80 kg of display meat a day will give up roughly 1.5 to 3 litres of purge before the lunch trade is finished. On a flat steel tray that liquid pools under the product, climbs the cut edges by capillary action and dulls the bloom by mid-afternoon. A thawing p…
