Washing and cooling is a very important process in poultry. Cooling process is performed in two ways. The proper way is determined according to the capacity and the customer’s demand. The first option is sufficient on its own in the facilities with very small capacity. As the capacity increases, both systems have to be used. The main purpose in this section is to ensure that the poultry, after slaughtering and evisceration, reach lower body temperature before the air cooling process. This guarantees a better quality in cooling process for the product. This is a positive factor for the product quality and the shelf life. Since the cooling is done with water, the poultry is cleaned as well and transferred to the cool air section.