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Slaughterhouse Equipment

Slaughterhouse Equipment

Chicken slaughterhouses produced according to the demands of the customers with 500 chickens per hour and 4,000 chickens per hour semi-automatic between 4,000 and 10,000 chickens and fully automatic between 4,000 and 10,000 chickens. is produced. Chicken slaughterhouses; live receiving section, slaughter (death) line, evisceration line, Cut up department, packaging department, pre-cooling department, control systems, waste systems and cold consists of air chambers.

Live Reception

Live acceptance section is the area where chickens ready for slaughter come to the slaughterhouse. After the health checks of the chickens, they are ready for slaughter. According to the project and customer demand, machinery equipment such as crate conveyor belt and crate washing machine are used according to the capacity.

The death line section consists of the following stages after the chickens coming to the slaughterhouse are checked in accordance with Islamic procedures:

1. Shock Device,

2. A chicken is slaughtered by the butcher and its blood flows into the Blood Canal,

3. Feather Soaking Bowl,

4. Plucking,

5. Decapitation,

6. Foot Cutting and

7. Foot Drop machinery and equipment.

According to the project and capacity, the appropriate number, size and motor powers are selected.

The internal organs of the chickens, which come automatically from the slaughtering section to the evisceration section, are removed by manual or automatic evisceration machines according to the capacity, project and customer demand.

Depending on end-consumer demands, which vary from country to country and region to region, manual or automatic chicken Cut up machines and systems can be integrated into the slaughterhouse.

The final stage of the cutting process according to the customer’s demand and the market,

1. Packing Table,

2. Packaging Funnel and

3. It consists of equipment such as Pneumatic Clip Machine.

Refrigeration of freshly slaughtered chicken meat is one of the most important aspects affecting meat quality, sales networks and therefore profitability. It is a system recommended at high capacities if the chicken meat is to be preserved by chilling. There are two methods for cooling slaughtered chicken:

1. Water Chilling: With water cooling, chickens are both cleaned and cooled. The water chiller is designed according to the capacity and the system consists of an auger water chiller and a drip separator.

2. Air Cooling: It is a method that has a direct impact on product quality, meat health and shelf life. The length of the air cooling line is calculated according to the slaughterhouse capacity. It is an indispensable system for developed and developing slaughterhouses.

All machines and motors in the chicken slaughterhouse are managed through the control panel. Emergency stop buttons ensure line safety, while digital indicators on the panel allow easy monitoring of numerical data such as line speed, number of instant cuts, temperature of the feather soaking boiler.

Hygiene is of great importance in chicken slaughterhouses. A waste collection well or channel for the wastes generated during slaughter (dirty water, head, feet, blood, internal organs, etc.) is determined in the project. In addition, a recycling plant (rendering) can be installed for these wastes if desired. Since the wastes generated during slaughter are valuable in terms of protein, they can be used in feed facilities and provide an additional profit to the enterprise.

If the chickens coming out of water cooling or air cooling processes will be sold after preservation, our expert engineer staff will draw the projects of -40, -18, 0 and +10 degree rooms, corridors, loading and packaging areas by making the necessary calculations according to the capacity and the number of tons per day to be preserved.