Products

Holding pens managing
(1)Before the living pig enters the holding pens in the slaughterhouse to unloading, a certificate of conformity issued by the supervising agency of animal epidemic prevention of origin should be obtained, and the car be observed,no abnormalities found. Unloading is allowed after conformity of certificate and cargo.
(2)After unloading, quarantine officers must observe the health of the live pigs one by one,According to the result of inspection, grouping and number it.The qualified healthy pigs are driven into the holding pens to rest;The suspected sick pigs were corralled into the isolation area,continue observation;Sick and disabled pigs are sent to emergency slaughtering room.
(3)Suspicious sick pigs after drinking water and getting plenty of rest,return to normal can be driven into the holding pens;If the symptoms still not relieve,sent to the emergency slaughtering room.
(4)Pig to be slaughtered should stop feeding and resting for 12-24 hours before slaughter.In order to eliminate fatigue in transit and restore normal physiological state.Quarantine personnel shall observe regularly during the period of rest,pig with suspected disease are sent to isolation area for observation.Confirmed sick pig and send them to the urgent slaughter room，healthy pig stop drinking water 3 hours before slaughtering.
(5)The pigs should be showered before entering the slaughter house,to wash the dirt and microbes off the pig,at the same time it is also convenient to stunning,Control the water pressure in the shower,don’t  too fast to avoid the pig overstress.
(6)After the shower,the pigs are drive into the slaughter shop through the pig runway,the pig runway is generally designed as funnel type.At the beginning,the pig runway will allow two to four pigs to forward side by side,gradually only one pig can forward,and make the pig unable to turn back,at this time,the width of the pig runway is designed as 380-400mm.

Stunning
(1)Stun is an important part in pig slaughter,the purpose of instant stun is to make the pig temporarily unconscious and in a comatose state, so as to killing and bleeding, ensure the safety of the operators, reduce labor intensity, improve labor production efficiency, keep the environment around the slaughterhouse quiet, and improve the quality of meat.
(2)Manual stunner is commonly used in small slaughterhouses at present, operators must wear long rubber shoes and rubber gloves to avoid electric shock before using the device,before stunning, the two electrodes of the stunner should be immersed in saline with a concentration of 5% successively to improve the electrical conductivity,stunning voltage: 70-90v, time: 1-3s.
(3)Three – point automatic stunning conveyor is the most advanced electric stunning equipment,the live pig enters the conveying device of stunning machine through the pig runway,supporting the belly of the pig,four hoof hang in the air for 1-2min delivery,eliminate the tension in the pig,stunning the brain and heart under the condition that the pig is not nervous,stunning time:1-3s, stunning voltage:150-300v, stunning current:1-3A,stunning frequency:800hz
This stun method is free of blood stains and fractures, and it delays the decline of PH value, greatly improving the quality of pork and animal welfare at the same time.

Killing and Bleeding
(1)Horizontal bleeding:the stun pig slides onto the horizontal bleeding conveyor through the chute,killing with the knife, after 1-2 minutes of bleeding, 90% of the pig’s blood flowed into the blood collection tank,this method of slaughter is conducive to the collection and use of blood,it also improves the ability to kill.It is also a perfect combination of three – point stunning machine.
(2)Hanging handstand bleeding:the stunned pig was chained to one of its hind legs,the pig is lifted into the rail of the automatic bleeding conveying line by the pig hoist or the lifting device of the pig bleeding line, and then kill the pig with a knife.
(3)The rail design of the pig automatic bleeding line shall not be lower than 3400mm from the floor of the workshop,the main process to be finished on the automatic bleeding line:hanging(killing),bleeding,pig carcass washing,head cutting,the bleeding time is generally designed to be 5min.

Scalding and dehairing
(1)Pig scalding:unload the pig through the pig unloader onto the scalding tank receiving table, slowly slide the pig body into the scalding tank,the way of scalding is manual scalding and machinery scalding,the water temperature is generally controlled between 58-62℃,water temperature too high will cause pig body white, affect the dehairing effect.
Scalding time:4-6min。A “skylight” is designed to drain steam directly above the scalding tank.
● Top sealed pig scalding tunnel:the pig body will be automatically conveying into the scalding tunnel from the pig bleeding line through the downhill bend rail,scalding in a sealed pig scalding tank for 4-6min,the pressure rod should be designed to hold the pig in the process of conveying and scalding,prevent the pig from floating.The pig after scalding will automatically transported out through the curved rail,this kind of scalding tank has good heat preservation effect.
● Steam scalding tunnel system:hanging the pig after bleeding on the automatic bleeding line and enter the scalding tunnel,this way of scalding greatly reduced the labor intensity of the workers, improved the work efficiency, realized the mechanized operation of pig scalding, and at the same time avoided the disadvantages of cross-infection between pigs, making the meat more sanitary.This way is the most advanced, the most ideal form of pig scalding.
● Horizontal dehairing:this dehair method mainly use 100 model dehairing machine,200 model mechanical (hydraulic) dehairing machine, 300 model mechanical (hydraulic) dehairing machine,double shaft hydraulic dehairing machine.The dehairing machine use a rake to remove the scalded pig from the scalding tank and automatically enter them into the dehairing machine,the rolling of large rollers and the scraping of soft paddle to removal the pig hair,then the pig enter the trimming conveyor or clean water tank for trimming.
● U type automatic dehairing machine:this form of dehairing machine can use together with top sealed scalding tunnel or steam scalding tunnel system,the scalded pig enter the dehairing machine from the bleeding line through the pig unloader,use soft paddle and spiral way to pushed out the pig from the end of the dehairing machine to the other end,then the pig enter the trimming conveyor for trimming.

Carcass processing
(1)Carcass processing station:carcass trimming,rectum sealing,genital cutting,
chest opening,white viscera removing,quarantine of trichinella spiralis,pre red viscera removing,red viscera removing,splitting,quarantine,leaf fat removal,etc,
all are done on the carcass automatic processing line.The rail design of pig carcass process line is not lower than 2400mm from the floor of the workshop.
(2)The dehaired or dehided carcass is lifted by the carcass lifting machine to the rail of the carcass automatic conveying line,The dehaired pig need singeing and washing;The dehided pig need carcass trimming.
(3)After opening the chest of the pig, remove the white viscera from the pig’s chest, namely intestines, tripe.Put the white viscera into the tray of white viscera quarantine conveyor for inspection.
(4)Remove the red viscera, namely the heart, liver and lungs.Hang the removed red viscera on the hooks of red viscera synchronous quarantine conveyor for inspection.
(5)Divide the pig carcass in half using a belt type or bridge type splitting saw along the pig’s spine,the vertical acceleration machine should be installed directly above the bridge type splitting saw.Small slaughterhouses use reciprocating type splitting saws.
(6)After dehaired pig splitting, remove the front hoof,the back hoof and the pig tail,the removed hoof and tail are transported by cart to the processing room.
(7)Remove the kidneys and the leaf fat,the removed kidneys and leaf fat are transported by cart to the processing room.
(8)Pig carcass for trimming,after trimming,the carcass enter the track electronic scales to be weighed. Classification and seal according to the result of weighing.

Synchronized quarantine
(1)Pig carcasses,white viscera and red viscera are conveying to the inspection area by floor mounted type quarantine conveyor for sampling and inspection.
(2)The unqualified suspicious condemned carcasses, through the switch into the condemned carcasses rail, to secondly quarantine,Confirmed sick carcasses enter the condemned carcasses rail,remove the condemned carcasses and put them into the closed cart ,then conveying out of the slaughter workshop to process.
(3)The unqualified white viscera shall be removed from the tray of the quarantine conveyor,put them into the closed cart,then conveying out of the slaughter workshop to process.
(4)The unqualified red viscera shall be removed from the tray of the quarantine conveyor,put them into the closed cart,then conveying out of the slaughter workshop to process.
(5)The red viscera tray and the white viscera tray on the floor mounted synchronous quarantine conveyor are automatically cleaned and sterilized by cold-hot-cold water.

By-product processing
(1)The qualified white viscera enter the white viscera processing room through the white viscera chute,pour the contents of the stomach and intestines into the air send tank,The stomach contents will be transported to about 50 meters outside the slaughtering workshop through the air conveying pipe with compressed air.Pig tripe has the tripe washing machine for washing. Sorting and packing the cleaned intestines and stomach into refrigerated storage or fresh storage.
(2)The qualified red viscera enter the red viscera processing room through the red viscera chute, clean the heart,liver and lungs,  then sorting and packing them into refrigerated storage or fresh storage.
1.White carcass chilling
(1)The pig carcass after trimming and washing, enter the chilling room for chilling, this is an important part of pig meat cold cutting technology.
(2)In order to shorten the white carcass chilling time,The fast cooling technology of the carcass is designed before the carcass enter the chilling room,the temperature of fast cooling room is designed as -20℃, and the time of fast cooling time is designed as 90 minutes.
(3)The temperature of the chilling room:0-4℃,the chilling time no more than 16 hours.
(4)The chilling rail design is not lower than 2400mm from the height of the chilling room floor, rail spacing:800mm,per meter rail can hanging 3 heads pig carcass in the chilling room.

Cutting and packaging
(1)The white carcass after chilling is removed from the rail by the meat unloading machine,use the segmented saw to divide each piece of pig meat into 3-4 segments,use the conveyor,automatic transfer it to the stations of cutting personnel,then the meat is cut into parts meat by the cutting personnel.
(2)After the vacuum packing of the cutting part meat,put it to the freezing tray by meat track cart and push it to the freezing room (-30℃) or to the finished product cooling room (0-4℃)  for keeping fresh.
(3)Pack the frozen product in box and store it in the freezer (-18℃)
(4)Temperature control of the boning and cutting room:10-15℃,temperature control of the packaging room:under 10℃.

I have marked the differences between the two slaughter lines in blue. It’s no matter  about the size of pig slaughterhouse, the design of the pig slaughter line needs to bas  on factors such as the size, layout and daily slaughter volume of the slaughterhouse. Comprehensive consideration of various factors (including investment, number of workers, slaughter level, planned storage volume, etc.) to purchase slaughter equipment. The modern pig slaughter line is gradually developing towards automation, but the higher the degree of automation also means the higher the cost of the slaughter line equipment investet ，the later labor costs will be relatively low. The fit is the best, not the higher degree of automation is the best.