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Healthy sheep enter holding pens→Stop eat/drink for 12-24h→Shower before slaughter→Shackling and lifting→Killing→
Bleeding(Time:5min) →Sheep Head Cutting→Hind Legs Pre-peeling→Hind Legs Cutting→Front legs and Chest Pre-peeling
→Sheepskin Removing→Front Legs Cutting→Rectum sealing→Chest opening→White viscera removal(Put the white viscera
in the tray of the white viscera quarantine conveyor for inspection→1.2.)→Trichinella spiralis inspection→Pre red viscera
removal→Red viscera removal(The red viscera are hung on the hook of the red viscera quarantine conveyor for
inspection→ 2.3.)→Carcass Quarantine→Trimming→Weighing →Washing→Chilling (0-4℃)→Meat cutting→
Weighing and packaging→Freeze or keep fresh→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.
2.Unqualified carcasses, red and white viscera were pulled out of the slaughtering workshop for high-temperature treatment.
3. Qualified red viscera enter the red viscera room for processing.
| Material | Food grade stainless 304
Galvanized steel |
| Voltage | 380V |
| Install | Overseas installation techinican Installation drawingOpearation manual |
| Delivery | 30 Days |
| Payment | T/T |
| Food contact material | Food grade stainless 304 Galvanized steel |
|---|
The Sheep Slaughter Line is made from food-grade stainless steel 304 and galvanized steel to ensure durability and hygiene.
The required voltage for the equipment is 380V.
Yes, the equipment is designed to meet HACCP standards, ensuring it is safe and healthy for food processing.
The installation typically takes about 30 days, depending on the complexity of the setup.
Yes, we provide overseas installation technicians along with an installation drawing and operation manual.
The process includes several steps: holding, showering, shackling, killing, bleeding, skinning, trimming, weighing, and packaging, followed by chilling and storage.
Stomach contents are transported to a waste storage room using an air delivery system, while unqualified carcasses and viscera undergo high-temperature treatment.
The chilling process is maintained at a temperature range of 0-4℃.
The equipment allows for meat cutting, weighing, packaging, freezing, or keeping the meat fresh for sale.
While this line is specifically designed for sheep, customization options may be available upon request.
We accept T/T (Telegraphic Transfer) as the payment method.
Details regarding warranty and maintenance support can be discussed at the time of purchase.
Qualified viscera are inspected upon entering their respective processing rooms, with quarantines for both white and red viscera.
Following HACCP guidelines during the slaughtering and processing stages ensures the quality and safety of the meat.
Operator training may be required, and we provide an operation manual to assist with this.
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