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Specifications for changing rooms in food factories
Technical requirements for the design of dressing rooms in food production enterprises The dressing room is a buffer zone connecting the outside world and the production area. Its main function is to facilitate the staff to change their work clothes, work hats, work shoes and other work equipment...Read more -
Slaughter deboning and cutting line
Pig pre-segmentation conveying system Pork is unloaded by the automatic unloading device and enters the pre-cutting production line. The pre-cutting production line is equipped with two low-speed rotating circular saws to cut the pork into the front, middle and back sections, namely the neck shou...Read more -
Precautions for daily maintenance of stainless steel trenches in food factories
1. Selection of cleaning tools: Use soft, non-abrasive cleaning tools such as sponges, soft-bristle brushes, etc. Avoid using hard tools such as steel wool to prevent scratching the stainless steel surface. 2. Avoid chemical corrosion: Use mild, non-corrosive cleaners and avoid using strong acid ...Read more -
Meat processing plant design
How to scientifically and reasonably plan and build a meat processing plant is crucial for meat production companies, especially those who have just entered the meat processing industry often encounter some troubling problems. Reasonable planning can achieve twice the result with half the effort...Read more -
Bomeida slaughter Knife sterilizer
Knife sterilizer or knife sterilizer cabinet is mainly used for sterilizing knives for slaughtering and cutting. It is a necessary special facility to meet hygiene requirements and prevent cross infection. It is widely used in slaughterhouses, food factories, meat production lines, etc. Bomeida k...Read more -
Knife sterilizer
The hygiene and safety of slaughterhouses is of great importance to everyone, and the disinfection of knives is particularly important. Knife disinfection can avoid cross infection and ensure food hygiene and safety. The latest knife sterilizer provided by our company can realize the functions of...Read more -
In the production environment of a food factory, it is very important to keep work shoes clean. An efficient, safe and powerful boot washer has become an indispensable equipment, and our heavy dirt boot washer can effectively clean work boots. This boot washing machine uses a beam-type induction ...Read more
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Pre-slaughter quarantine process
1. Quarantine before entering the slaughterhouse Quarantine before pig slaughtering is very necessary, before the pigs enter the slaughterhouse, it is necessary to master the quarantine process and standardize the implementation in the actual work. After the pigs are transported to the slaughte...Read more -
Slaughterhouse hygiene management system
Preface Without hygienic control of the food production environment, food may become unsafe. In order to ensure that the company’s meat processing is carried out under good hygienic conditions and in conjunction with my country’s laws and health management standards, this procedure ha...Read more -
Highly efficient crate washing machine
Hello everyone, it’s a new and hopeful week. We are Chinese suppliers, focusing on food factories cleaning and disinfection equipment. But in order to describe in more detail, so that you have a butter understanding of our company’s equipment. We will choose the Crate Washing Machine to introduc...Read more -
Crate washing machine-Essential products for food workshops
With the continuous rise in labor costs, some companies still rely on manual cleaning of turnover baskets, freezing trays, plastic containers, etc., which not only cannot meet the cleaning requirements, but also cannot meet the production needs. There are defects such as high cost, long cycle, an...Read more -
Overview of the main categories of pork cuts
1. Main products for shoulder blade area 1. Neck and back muscles (No. 1 meat) The back of the neck muscles cut from between the fifth and sixth ribs; 2. Front leg muscle (No. 2 meat) The front leg muscle cut from between the fifth and sixth ribs; 3. Meat front rib Taken from the posterior and an...Read more
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