Poultry Slaughterhouse Equipment
for chicken, duck, goose slaughter
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| Processing capacity |
300-12000 head per hour |
Chicken |
|
| |
200-5000 head per hour |
Duck |
|
| |
200-5000 head per hour |
Goose |
|
| Slaughter way |
Normal |
HALAL |
Jewish |
| Final Product |
Whole carcass
with/without head and feetCutting meat |
Cutting meat |
| Byproduct |
head, feet, feather, blood, internal organs--liver, heart, gut |
| Processing technology steps description |
Receiving live poultry, hanging live poultry, stunning, killing, blooding, scalding, plucking, cutting head/feet, evisceration, body washing, (water)chilling, cutting, packaged, Quick frozen, Storage. |
| |
|
Main meterial: Stainless steel 314.
Capacity 300-600 head per hour
Control box
Chicken slaughter capacity : 300-10000 head per hour.
Duck slaughter capacity : 200-6000 head per hour.
Slaugher way: normal, Halal, Jewish,
Main material: Stainless steel
Have finished many abroad projects: Ethiopia, Tanzania, UAE, Sierra Leone, Madagascar, Russia, Pakistan, Kazakhstan.
Final product: cut meat or carcass halves, quarters.
For customers with ready-made workshops, our company can design the equipment layout according to the customers' workshops.
Design standards for the modern meat processing industry. This standard complies with international processing standards and conforms to the export and import standards of various countries.
Packing method: export packing--vacuum packing, simple packing
Starting from receiving live poultry, hanging poultry, electro-anaesthetizing, slaughtering, draining blood, scalding, dehairing, gutting, eviscerating, cleaning the carcass surface, pre-cooling, dividing, freezing, and shipping. Offal sorting, by-product processing.
Detailed Photos
Audited Supplier 
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