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Complete slaughtering equipment for pork processing plants

US$51,108

1-1 set

US$51,100

≥2 sets

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Product features

Space requirements: 1.5–2.4 m² per pig.
Vertical bleeding: After being stunned, the hind legs are restrained and raised to the overhead railing; the neck is severed; bleeding for ~5 minutes.
Horizontal blood draining: The pigs are electrocuted and then slid into the conveyor belt, slaughtered and drained on the machine; the draining time is about 3 minutes (approximately 90% of the blood is removed).
After slaughter, the pigs are hung on overhead tracks for subsequent processing.
Track height: 3600 mm above ground.
River type: The carcass is immersed in a hot water pool (58–62°C, 4–6 minutes) and workers/tumblers turn the carcass to achieve an even scalding.
Suspended: The birds are suspended on an overhead track and scalded in a hot water pool; the closed system prevents heat loss (58–62°C). °C, 4–6 minutes).
Mechanical type: After scalding, the bird body enters the depilator; the roller and blade remove the feathers.
Spiral type: Used with steam channel scalding; the carcass slides into the spiral hair removal machine and the hair is removed through spiral pressure.
5.1. Deboning: Hang the carcass half on the conveyor track, and then push it into the carcass deboning unit. Workers perform preliminary deboning while the carcass is suspended on the conveyor track, then place the pork on a belt conveyor for complete deboning. This method is mainly used in medium and large pig slaughterhouses.

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