size shape, weight of food and construction material of the container food density and moisture content heat capacity of the food and the container thermal conductivity of the food the design of the chiller will affect chilling speed temperature of the food entering the chiller whether the container is provided with a cover(Department of Health, 1989) To facilitate cooling after cooking, it is recommended that joints or packs of meat products should not exceed 2.5 kg in weight and 100 mm in thickness or height, and that large poultry carcasses should be broken down into sections not exceeding these parameters.