Boxing ritual slaughter halal and kasher

Halal is the Muslim rule of human life, including cooking. This box allows you to industrially beat the cattle according to these sacred rules. The principle of operation – enters the box, the back door closes behind it and the animal is in a confined space. When an average animal from 350 kg enters the box, it is forced to stick its head out over a special neck grip, after which the worker grabs the head with a special fixing device. As soon as he is convinced that the animal is securely fixed, the head is lifted using a neck grip. The cervical grip provides free access to the animal’s throat to open the arterial and venous veins of the neck. Blood through a special chute enters the blood collection vat. Further, the worker performs automatic unloading of the animal from the box. The occipital part of the head is released with the simultaneous withdrawal of the chest support down. Since the floor of the box has a restrictive stop along the entire length, it, as it were, pre-positions the animal to go forward with its feet. The animal gets on the receiving table, where it is hooked with the help of a fetter by the hind leg and landing on the path of the slaughter shop line. Since boxing can be planned along the cardinal points, when the throat is opened, the blood will be directed to the sacred stone of the Kaaba. Also, the attachment trough for draining blood can be more clearly adjusted to the cardinal points for complete orientation of the direction of blood flow after the sacred action of Halal.

Service – 1 operator.
Power supply – compressed air, electricity.
Pressure – 0.6-0.8 MPa.
Power of gearmotors – 2.2 kW
Dimensions (LxWxH) – 3700×3100×4250 mm.
Turnaround Time for 180° – 17 sec. Maximum carcass weight – 700 kg.