Trupi se iz prostorov za klanje po ohladitvi v hladilnih prostorih, kjer zrak, ki prihaja iz uparjalnikov, doseže tako temperaturo, da je mogoče trupe goveda v 48 urah, trupe ovac in prašičev pa v 20 urah, ohladiti na notranjo temperaturo + 7 °C, prenesejo v prostore za razkosavanje, kjer temperatura ne preseže + 12 °C in ki se nahajajo v isti skupini zgradb kot hladilnice.
The carcases, originating from the slaughter floor, after chilling in refrigerating rooms operating with an air temperature at the outlet from the evaporators such that carcases can be cooled to an internal temperature of 7 °C within 48 hours for bovine carcases and 20 hours for sheep and pig carcases, are transported to the cutting premises, the temperature of which does not exceed 12 °C, located in the same group of buildings as the chillers.