1.1 When living pig arrived in pig slaughtering plant slaughter circle for unloading,the veterinarian will inspection all pig one by one for whether they are complete available for epidemic prevention standard,then
unloading health pig to slaughter circle,if there are some pig is not available to standard will be keep in
truck and take back to farm for further inspection.
1.2 The health pig will keep in slaughter circle for slaughtering,and the veterinarian need inspection all pig every day to avoid some shadiness ill pig,if there are some pig sick in slaughter circle,then the veterinarian need separate sick pig in appoint place for futher inspection,if the pig sick until slaughtering then the sick pig will be slaughtering in emergency slaughtering room to avoid infection other pig,the area in slaughter circle for each pig is 1.5-2.4M2,the worker should keep pig feel free when leading into slaughter circle.
1.3 The living pig will stop feeding in 24 hours before leading to slaughtering plant for killing ,and the pig will stop drink in 3 hours before leading to slaughtering plant for killing.
1.4 The living pig will be cleaned on the way entrance slaughtering house for killing,and the workers must control water pressure when cleaning living pig for killing.
1.5 The channel for living cattle entrance slaughtering plant width should be 900-1000mm.
2.Living Pig Stunning And Bleeding Unit
2.1Vertical type bleeding :when the pig complete stunning then fixed hind legs with bleeding shackle and lifting to over head convey rail and hanging on convey rail,then killing pig neck and convey to bleeding area for complete bleeding ,the bleeding time is 5 minutes.
2.2Horizontal type bleeding:when the pig complete stunning then sliding to horizontal convey machine,the pig will be killed and bleeding on convey machine,the bleeding time is3minutes(90% blood will be bleeding in this step)
2.3 The pig will be hanging on over head convey rail for further processing,the over head convey level is 3600mm from floor.
2.4 The mainly pig slaughtering procedure as following
living pig and hanging to over head convey rail
living pig killing for bleeding
Pig carcass blood and dirty cleaning for scalding
Pig head,hooves removed
3.Pig carcass processing unit
3.1 Pig carcass scalding way as following:
River type scalding:when the pig complete bleeding and cleaning then convey and put pig carcass into hot water pool for scalding,the temperature of scalding water is 58_62°,the scalding time is 4_6 minutes,meanwhile the worker (roller machine)need reversed pig carcass for equality scalding in hot water pool.
Hanging type scalding :when the pig complete bleeding and cleaning then the carcass put into hot water pool for scalding meanwhile pig carcass will hanging on convey rail,the temperature of scalding water is 58-62°,the scalding time is 4-6minutes,the scalding system is complete closed so it can prevent heat lost.
Steam channel scalding: when pig complete bleeding and cleaning then carcass will be conveyed to hot steam channel for scalding and meanwhile the pig carcass will hanging on convey rail.This way can well avoid pig bacilli infection each,this hightech scalding way is the best way for all over world and normal used in
big pig slaughtering plant.
3.2Pig carcass De-hair ways(Two ways):
Mechanical type dehairing:when pig carcass complete scalding then put it into de-hair machine for dehairing,the horizontal type de-hair machine working principle mainly removed pig hair through inside rooler and tuber plate to turn around for pig dehairing.
Spiral type dehairing:this way mainly used with steam channel type scalding system,when the pig complete scalding then sliding into spiral dehair machine,the machine working principle is through tube plate and spiral pressure for carcass dehairing.
3.3 when the pig carcass finished bleeding then unloading it on pre-skinning convey table,meanwhile removing hoofs of pig ,next putting carcass on a appoint position for skin removed,the carcass complete skin-removing by skin removing machine,meanwhile the skin will be convey to appoint place by skin conveying machine.
3.4 Pig carcass processing mainly procedure as following:
Pig carcass remnant hair burning and polishing:which mainly used fire burning the renant hair that can removed by automatic de-hair machine,then used polishing machine to remove the remnant hair dirt from carcass.
Pig intestines and genital removed:when the pig carcass surface complete cleaning then removed intestines and genital for further processing
Brisket opening:when surface of pig carcass complete processing then open brisket for evisceration
Pig viscera removed:when pig brisket opening then take viscera out and put on automatic viscera inspection convey system.the convey system is running with carcass processing line synchronously.
Pig carcass half splitting :when finished evisceration then splitting pig carcass into half for further processing.
Pig carcass mending:when pig finished half cutting then removed fat and some other waste pork from pig carcass.
Pig carcass weigh
4. Pig by-product (offal) processing unit
4.1 The red viscera will be taken out and slid to synchronous red viscera transportation systems for inspection,when it finished inspection and as per standard required then transport to appoint place for further processing,the red viscera will be cleaning in processing room and the offal will be throw more than 50 meters away from slaughtering plant to avoid badly smell and bacilli
4.2 The white viscera will be taken out and slid to synchronous transportation system for inspection.when white viscera finished inspection and as per standard require then transport to appoint place for further processing,the white viscera will be complete cleaning in processing room.
5. Pig carcass de-boning and packaging unit
5.1 Deboning:The half carcass hang on convey rail then push it into carcass deboning unit.the workers pre deboning when carcass hanging on convey rail,then put pork on belt convey machine for complete deboning,this way mainly used in big and middle size pig slaughtering plant.
5.2 The pork packaging with vacuum packaging machine then put into frozen plate transport to the instant freezing room(-30°) or send to the fresh keeping room (0_4°),the pork stay in instant freezing room for 8 hours and stay in fresh keeping room no more than 72 hours.
5.3 When the pork finished instant freezing then transport to constant freezing room(-18°)for long time
5.4 The temperature of partition room:10-15°,the temperature of packaging room:below 10°
Shandong Huayu Machinery Equipment CO., Ltd, located in Boxing with convenient transportation access, is a modern, professional, international and large-scale manufacturerand exporter.
And we have three professional companies to produce slaughtering equipment, cold storage room and other stainless steal workshop products so that we can provide a total service according to your demand.
All of our products comply with international quality standards and are greatly appreciated in a variety of different markets throughout the world.Our well-equipped facilities and excellent quality control throughout all stages of production make us to guarantee total satisfaction of the customers. Besides, we have received ISO 9001:2008, CE, HALAL.
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As a result of our high quality products and oversea customer servicewith a strong engineers and technician team, we have gained a global sales network reachingAmerica, France, Australia, Egypt, Cambodia, Vietnam and 20 other countries and regions.
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