The1year
Frozen Meat Grinder
Meat Patty Forming Machine
Cattle slaughter conveyor line
Potato French Fries Making
Air Bubble Fruit Cleaning
Meat Patties Former Machine
Heat shrink machine
Patties Make Machine For Meat
Air Bubble Vegetable Washer
Cattle slaughter line
Healthy cattle enter holding pens→Stop eat/drink for 12-24h→Weighing→Shower before slaughter→Killing box→Stunning→Hoisting→killing→Bleeding(Time:5-6min)→Electrical stimulation→Fore hoof and Horns cutting/Pre-peeling→Rectum sealing→Hind hoof cutting/Rail transfer→Carcass dressing line→Pre-peeling→Cattle hide puller(The skins are transported to the skins temporary storage room through the air delivery system)→Head cutting(The cow head is hung on the hook of the red viscera / cow head quarantine conveyor to be inspected)→Esophagus Sealing→Chest opening→White viscera removal(Enter the tray of the white viscera quarantine conveyor to be inspected→①②)→Red viscera removal(The red viscera is hung on the hook of the red viscera/null head quarantine conveyor to be inspected→②③)→Splitting→Carcass inspection→Trimming→Weighing →Washing→Chilling (0-4℃)→Quartering→Deboning→Cutting→Weighing and packaging→Freeze or keep fresh→ take off the tray packing→Cold storage→Cut meat for sale.
① Qualified white viscera enter the white viscera room for processing. Stomach content are transported to the waste storage room about 50 meters outside the workshop through the air delivery system.
②Unqualified carcasses, red and white viscera were pulled out of the slaughtering workshop for high-temperature treatment.
③Qualified red viscera enter the red viscera room for processing.
