Ventilation and air conditioning systems hold a very important place for efficiency and quality in integrated meat and dairy facility projects. Ambient temperature must be maintained under control for slaughterhouse, meat cutting, advanced processing, viscera processing and dairy processing areas. The ventilation losses, heat emitting devices, number of personnel, lighting, etc. in each area according to the volume of animals to be slaughtered or meat/dairy to be processed are taken into account in engineering calculations to ensure the desired temperature is provided homogenously through the space, keeping the losses to minimum and preventing generation of bacteria due to thermal conditions.