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Poltava, st.Marshal Birjuzova 27

Turkeys

LIST OF TECHNOLOGICAL EQUIPMENT FOR PROCESSING TURKEYS

Name of equipment

mark

500

1000

heads / hour

heads / hour

Primary processing area

Transporter

V2-FDP/2

1

1

Conveyer

К7-FCL-6/41-06

1

1

Poultru electric struner

R3-FEO

1

1

Killing machine

V2-FC-2L-6/4-02

1

1

Poultry counter

К7- FC L 6/66

1

1

Thermal conditioning bath

К7-FC-2L-6/5-04

1

1

Wing machine

К7-FCL-7

2

2

Cleaning machine

К7-FCL-6

1

1

Leg separation machine

V2-FC-2L-6/9-01

1

1

Conveyer sanitization device

К7-FО2-L/6

1

1

Poultru limb cutter

К7-FCL-6/39

1

2

Control panel

K7-fc2l/45

1

1

Evisceration area

Transporter

V2-FCL-6/26-01

1

1

Conveyer

К7-FCL-6/41-07

1

1

Workplace of a veterinary expert

К7-F0-20 1/2

1

1

Gutter for collecting and hydro-transporting of technical wastes

V2-FC2-L/13-02

1

1

Cleaning machine

К7-FCL-6

1

1

Machine for stomachs cutting and washing

V2-FОО-1/3

1

1

Cuticle cutting machine

K7-fcl-15

1

2

Pump for pumping pluck

V2-FCL-6/67

3

3

Control panel

K7-fc2l-46

1

1

Сooling area

Transporter

V2-FCL-6/26-02

1

1

Conveyer

К7-FCL-6/41-20

1

1

Camera for watering

RЗ-FOC-4/1

1

1

Cooling bath

RЗ-FOC-4/2

1

1

Cleaning machine

К7-FCL-6

1

1

Giblet cooler

V2-FCL 6/11

3

3

Control panel

K7-fc2l-46

1

1

Sorting area

 Conveyer

К7-fcl-6/45

1

1

Circular saw

К7-fo-02

1

2

Transporter

V2-FCL-6/32

1

1

Tre supply area

     

Conveyer

К7-FCL-6/46

1

1

Transporter

V2-FCL-6/36

1

1

Primary feather processing area

Pumping apparatus

V2-FC2-L/38

2

2

Separator  for waste and feather

V2-FC2-L/37

2

2

Feather drying machine

R3-FAR

1

1

Auxiliary equipment

Air blow tank

R3-FPD

1

1

Air blow tank

K7-FP2-E

1

1

Cart          

V2-FC2-L/29

2

3

Cart

V2-FC2-L/29-01

2

3

SECTION OF SLAUGHTER, EVISCERATION, COOLING

The processing of poultry carcasses is carried out in several stages, each of which requires responsibility and careful execution of instructions, since the subsequent directly depends on the quality of the previous one. In order to ensure that all processes are carried out in accordance with existing standards, the enterprise must be equipped with high-quality equipment. Thus, the site of slaughter, evisceration, cooling of bird carcasses will be properly organized, which will be confirmed by the final product. Such equipment is produced by the Poltava plant «Poltavamash» known throughout Ukraine. The plant has many years of experience in constructing and selling equipment not only in the regions of Ukraine, but also in many neighboring countries. Considering the demand of devices for slaughter of birds in these countries, we can conclude that their demand is growing by leaps and bounds.

 

Участок убоя потрошения

The process of slaughter and processing of poultry is rather complicated. Consider the order of passage of carcasses from slaughter to cooling in more detail.

The poultry, brought in containers from the growing shops, is fed to the site where carcasses are hung on the processing conveyor. After this, the poultry should be fed to the apparatus, which deafens the body by supplying an electric current under various voltages. Before starting work at this stage, the device is adjusted in height. With the help of lifting screws, depending on the type of bird, the equipment should work in such a way, so that their heads are completely immersed in water where there is an electric stunning. Then the bleeding of carcasses is carried out, which is the most responsible process in the processing of poultry since it must be carried out no later than 30 seconds after the previous one - stunning.

 

 

EVISCERATION AREA

A significant factor affecting the quality of poultry meat is properly organized evisceration. First, the carcasses are subjected to a head separation operation, which is performed automatically on the conveyor. Then follow the steps of cleaning and cutting the birds into the parts that are necessary and unsuitable for consumption and processing. t is important that these technological operations are carried out in accordance with existing rules. For example, when cutting internal organs, you can not damage the intestine or gallbladder, because their contents will contaminate poultry meat, followed by the development of microbes, deterioration of taste and this leads to a reduction in the term storage of such carcasses and, respectively, the loss of the enterprise.

COOLING AREA

Before packing, the poultry meat is cooled in water or in air. This step is necessary to reduce the temperature of the carcasses to 4 ° C, which will prevent the development of microbial formation. Bacteria in this case will not be completely killed, but their reproduction by cooling will stop.

In order for each stage to be performed correctly, it is necessary to organize well-functioning work at the area of slaughter, evisceration, cooling, and for this it is worth to buy high-quality equipment, time-tested, experience and consumer demand, which are the apparatus of the plant "Poltavamash".

 

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