Pig Slaughtering Equipment for Slaughterhouse

WHY CHOOSE ONESTOP COMPANY?
ONESTOP PROVIDE BEST QUALITY GUARANTEE FOR CUSTOMERS
The livestock abattoir (slaughter) layout designing & proposal drafting.
The livestock abattoir (slaughter) facilities producing
The livestock abattoir (slaughter) facilities international shipment 
The livestock abattoir (slaughter) facilities installation and debugging
The livestock abattoir (slaughter) equipment operator training
The livestock abattoir (slaughter) facilities periodic inspection

WHAT IS THE MAIN STEPS OF THE PIG SLAUGHTER?
1. Living Pig Collection Unit
-When living pig arrived in pig slaughtering plant holding pen platform for un-loading, the veterinarian will inspect all pigs to check whether they are suitable for epidemic prevention standard, then un-loading health pig to holding pen.
-The health pig will be kept in living pig holding pen and wait for slaughtering. The holding pen for each pig is 1.5-2.4 M2.
-The living pig will stop feeding in 24hours before leading to slaughtering plant for killing, and the pig will stop drink within 3 hours before killing.
-The living pig will be cleaned on the way entrance slaughtering house for killing, and the workers must control water pressure when clean living pig.
-The channel for living cattle entrance slaughtering plant width should be 900-1000mm
2. Living Pig Stunning And Bleeding Unit
-When pigs finish cleaning and entrance slaughtering plant, then stunning living pig with electric in order to be convenient for killing and bleeding. It can reduce noise and managing worker. The numbing unit is a very important procedure in slaughtering plant. The numbing unit always in order to numbness pig for convenient killing and bleeding.
The living pig will be killed in the following two ways:
Vertical type bleeding:When the pig complete stunning, then fix hind legs with bleeding shackle chains and lift to over head convey rail to hang on convey rail, then killing pig neck and convey to bleeding area for complete bleeding, the bleeding time is 5minutes.
Horizontal type bleeding: When the pig complete stunning then sliding to horizontal convey machine, the pig will be killed and bleeding on convey machine, the bleeding time is 3minutes(90% blood will be bleeding in this step)
-The pig will be hanging on over head convey rail for further processing.
-The mainly pig slaughtering procedure as follows,
Living pig lifting pig and hanging to over head convey rail
Living pig killing for bleeding.
3. Pig Carcass Processing Unit
- Pig carcass scalding way as follows,
River Type Scalding: when the pig complete bleeding and cleaning, then convey and put pig carcass into hot waterpool for scalding, the scalding time is 4-6minutes, meanwhile the worker need reversed pig carcass for equality scalding in hot water pool.
Hanging Type Scalding: When the pig complete bleeding and cleaning then the carcass direct to convey to hot water pool for scalding meanwhile pig carcass will hanging one convey rail, the scalding time is 4-6minutes, the scalding systems is complete closed. So this way can good prevent heat lost.
Steam Channel Scalding: When the pig complete bleeding and cleaning then directly convey carcass into hot steam channel for scalding and meanwhile the pig carcass will hanging on convey rail. This way can well avoid pig cross infection. 
- Pig carcass Dehair way as following:
Horizontal type dehair: When the pig carcass complete scalding then take out from hot water pool and put it to dehair machine for dehair.
Spiral type dehair: this way mainly used to cooperate with steam channel type scalding systems, when the pig complete scalding and out from steam channel then directly sliding to spiral dehair machine entrance side.
- When the pig carcass finished bleeding then unloading it on pre-skinning convey table , Meanwhile removing hoofs of pig ,  the carcass complete skin hide by skin hider.
-Pig carcass processing mainly procedure as following:
Pig carcass remnant hair burning and polishing: Which mainly used fire burning the remnant hair which can't be removed by automatic de-hair machine, then used polishing machine removed the remnant hair dirt from carcass.
4. Pig intestines and genital removed:
when the pig carcass surface complete cleaning then removed intestines and genital for further processing.
Brisket Opening: When out surface of pig carcass complete processing then open brisket for evisceration
Pig viscera removed: When pig brisket opening then take pig white viscera out and put on automatic viscera inspection viscera inspection convey systems and the red viscera hanging on red viscera inspection convey systems for inspection.
Pig carcass splitting cutting: when finished evisceration then cutting complete pig carcass into half for further processing.
Pig carcass mending: When pig finished cutting half then removed fat and some other waste pork from pig carcass.
Pig carcass weighing
5. Pig By-Product (Offal)Processing Unit
-The red viscera will be taken out and slid to synchronous red viscera transportation systems for inspection, When cattle red viscera finished inspection and as per standard require then transportation to appoint place for further processing, the red viscera will be cleaning in processing room and the offal will be throw more than 50meter far from slaughtering plant to avoid badly smell and bacilli.
-The white viscera will be take out and slide to synchronous red viscera transportation systems for inspection. When cattle white viscera finished inspection and as per standard require then transportation to appoint place for further processing, the white viscera will be complete cleaning in processing room and the offal will be thrown more than 50meter far from slaughtering plant.
6. Pig Carcass Deboning And Packaging Unit
-De-boning:
Hanging type deboning: The half carcass hang on convey rail then push it into carcass deboning unit, the workers pre de-boning when carcass hanging on over head convey rail, then put pork on belt convey machine for complete deboning, this way mainly used in big and middle size pig slaughtering plant.
Horizontal type debone: The workers unloading half carcass directly from over head convey rail on belt conveyer for deboning without pre deboning.
-The pork is packaged and freezed With vacuum packaging machinethenputintofrozenplatetransportationto the instant freezing room or send to the fresh keeping room. 
-When the pork finish instant freezing then take out transportation to constant freezing room for long time freezing.

WHAT ARE PACKAGING,SHIPPING AND PAYMENT?
Shipping:
1. FedEx/DHL/UPS/TNT for samples, Door-to-Door;
2. By Air or Sea for batch goods, for FCL; Airport/ Port receiving;
3. Customers specify freight forwarders  or  negotiable shipping way4. Delivery Time: 5-7 days for samples; 30-60days for the complete sets of the equipments. 
Payment Terms: 
1. Payment: T/T, PayPal; 30% deposits; 70% balance before delivery.
2. MOQ: 1pcs/1set
3. Warranty : 1 years
4. Package Informations: Wooden crate.