An important factor in the meat enterprise development is the saving of raw materials and resources through the organization of waste-free production.
An important area in animal carcasses processing in meat products production is the processing for further use of intestinal raw materials and by-products.
Having studied this segment, studied the experience of the world’s leading manufacturers, and using the professional secrets of experienced technologists, our company has developed a range of equipment for pig and cattle by-product processing for various functional purposes that will exceed all your expectations.
To preserve the quality and properties of intestinal raw materials and by-products for further usage, it is necessary to strictly observe the technological regimes for processing meat products.
The receiving and cutting table is used for the inspection and separation of the abdominal cavity from the intestinal kit.
What equipment is needed to process by-products?
The technological level (equipment) of the intestinal workshop can be of varying degrees. Our range includes semi-automatic lines for cleaning and processing the abdominal cavity of cattle and pigs. Their main technological stages are disassembling the kit, cleaning the contents of the abdominal cavity, soaking, degreasing, and turning for cattle, intestine cleaning- cleaning from the mucous membrane, removing the outer casing of the pork abdominal cavity, and cooling. The processed abdominal cavity length is measured by a metering machine. It has two counters. The first is the number of segments, and the second is the total length of the segments.
The main group of equipment in the intestinal workshop is a centrifuge. It performs a washing function for fatend and bung; washing or blanching of liver and other pulpy by-products; dehairing of the limbs, ears, and brow skin of cattle; washing and grinding residues from intestines processing.
After the dehearing of the cattle and pigs’ limbs, a hoof removal machine is used to remove the hoof (claw) sole from the fetlock joint.
A walk-through drum is also used for washing the liver, into which the product is loaded manually. The drum has ribs that capture, throw, and rotate the organs being processed. The drum has an inclination angle, which gradually moves the liver to the unloading area during the washing process.
The head-cutting machine is intended for cutting a pig or cattle skull, leaving the brain intact. The knife is driven by hydraulic traction, ensuring strong and uniform compression.
The trolleys (Eurotrolleys DIN-9797) and E2 and E3 plastic boxes are used to transport the raw materials between the processing stages. Raw materials are loaded into mast processing machines and mobile tippers of Eurotrolleys.
A huge number of operations are carried out on cutting tables. All of them have different design features – calibration of the abdominal cavity, processing of bladders, pre-degreasing beef fatend and bung, pigs chitterlings, washing of red organs, the opening of pig stomachs, salting of raw materials, cutting, sorting, and inspection.
The waste removal from the intestinal workshop is carried out by the air gun. The waste is transported through a pipeline system by creating pressure using compressed air with a pressure of 6 bar.
Showing 1–15 of 26 results