B21, China Town Mall, Midrand
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 |
