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.