Our objective was to develop basic design criteria for use in fabricating a functional chamber for a red meat carcass cleaning unit. Emphasis was placed on eliminating the doors. A model carcass cleaning chamber was constructed to test effects of selected design parameters on direction and velocity of airflow. Based on data from the tests using the model, a full-scale chamber with no doors was designed, fabricated, and installed in a commercial packing plant for testing. The air moves into the chamber at both the entrance and the exit. This movement of air into the chamber prevents water droplets entrained in the air from escaping into the slaughtering area and causing condensation on the walls and roof.