Working principle of poultry slaughtering equipment and cleaning and maintenance

First, put the poultry or livestock of Houzai into the shower, and then carry out the corona through the slaughtering equipment. There may be some way to first corona and then shower; then the animal is slaughtered and bled, generally the neck is cut, and the neck is the aorta. The rate of bloodletting is relatively fast. In this process, cattle and sheep will spend a lot of time, because large animals have more blood. Then use hot water to dip, after a few minutes, start to remove the hair, then remove the internal organs, the internal organs must be cleaned, many parts are inedible, such as killing fish, cut the gallbladder, it is miserable; then By dividing it, sorting it, and washing it again, it can be packaged and become a finished product.

The slaughtering process is carried out through the poultry slaughtering equipment production line. The poultry slaughtering equipment is divided into a variety of processes according to the slaughtering process, such as hemp electric footing equipment, _{scalding equipment, hanging equipment} , and peeling equipment. With the professional housing of carnivores, poultry slaughtering equipment has become more and more extensive, providing people with daily demand for meat.

The cleaning and maintenance of poultry slaughtering equipment is very important. If the cleaning and maintenance work of poultry slaughtering equipment is not done, the service life of poultry slaughtering equipment will be shortened. At the same time, it will affect the sanitary quality of slaughter products. Poultry slaughtering equipment must be carefully inspected and cleaned to ensure the integrity and progress of the food. In addition, the slaughtering and processing environment is also very important. If the slaughtering workshop and the casing workshop are connected to the refinery, some cooked products may be treated with improper handling, or the tools are unsanitary and the smell is bad, which will greatly reduce the quality of the meat products.