Line Slaughter of cattle and pigs

Line of slaughter Plant of food engineering, performs design and comprehensive equipment of slaughterhouses equipment of their own and European manufacture. The plant specialists are engaged in the design slaughter and related industries for over 15 years. For 5 years actively working in Russia and Kazakhstan and Uzbekistan. All projects include indents, distances, process areas, functional separation, which allow in the future to our customers: - to certify the production according to the norms of the legislation - to certify the slaughter and obtain a certificate of HACCP - to obtain permission to export meat to the CU countries and the EEC With the acquisition of this line adhered to the following list of technological operations in accordance with the individual production stations I. lairage of cattle • acceptance of live animals • veterinary inspection • short lairage of cattle II. Stun • stun animals • hanging on the suspension path • bleeding • toilet tush III. Slaughterhouse, dirty area • weighing pigs • scaled\skinning • to remove the bristle from pig carcasses, machine – stiffened without shooting skins • cleanup • hanging on the suspension path IV. Slaughterhouse, clean area • cut carcasses • nutrovita • cutting of carcasses on the side • veterinary inspection • transportation of products • transportation of waste V. Intestinal shop • emptying the stomach • cleaning and washing the stomachs • thermal processing of tripe • washing of intestines • salting of intestines VI. Freezer for guts • storage of salted guts VII. Freezer waste • storage of wastes of a slaughterhouse VIII. Container for forfeited • transportation of waste to consumers IX. Freezer for meat in the suspended kind • storage of pork half-carcasses, offal X. the Expedition of the meat • preparation and forwarding of the batches (half-carcasses, offal) • weighing • expedition XI. Standardization • storage of detergents and dezinfektsionnyh funds.