Poultry Slaughterhouse machine slaughtering process and workshop planning

Categories:Industry news
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Time of issue:2023-03-20
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(Summary description)Poultry Slaughterhouse machine is widely used in life, so the following will take you to understand its slaughtering process and workshop planning.1. The slaughtering process follows the processing sequence of waiting for slaughter-hanging birds-stunning-slaughtering-bleeding-scalding-depilling-evisceration-cooling-separation processing-etc.

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Poultry Slaughterhouse machine slaughtering process and workshop planning

Categories:Industry news
Author:
Origin:
Time of issue:2023-03-20
Views:0

Information

Poultry Slaughterhouse machine is widely used in life, so the following will take you to understand its slaughtering process and workshop planning.
1. The slaughtering process follows the processing sequence of waiting for slaughter-hanging birds-stunning-slaughtering-bleeding-scalding-depilling-evisceration-cooling-separation processing-etc.

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2. The process flow setting should shorten the processing route as much as possible on the premise of satisfying the processing positions, reduce the conveying distance, and avoid detours.
3. The manufacturer of the Poultry Slaughterhouse machine tells you that the time from the slaughter of chickens to the time when the ketone body is cooled should not exceed 35 minutes, and the time from bleeding to taking out the internal organs should not exceed 25 minutes. The specific time for duck and goose slaughter can be determined according to the production process .
4. Cleaning and disinfection facilities for tools and utensils should be set up in each production area.
5. The equipment and utensils in contact with poultry raw materials, semi-finished products and finished products should be made of non-toxic, odorless and corrosion-resistant materials, and should be easy to clean and maintain.
6. The Poultry Slaughterhouse machine manufacturer tells you that during processing and storage, poultry ketones, by-products, cut meat, etc. should not touch the wall or the ground.
7. Products produced and processed according to traditional crafts or religious customs should be produced and processed according to traditional crafts or religious customs on the premise of ensuring the safety and hygiene of meat.
8. Information collection points should be set up according to process requirements for hanging poultry, slaughtering and processing, weighing, cooling, packaging and storage, and other links.
9. The Poultry Slaughterhouse machine manufacturer tells you that a quality control office should be set up in the workshop.