Meat-processing complex

Place for butchering and processing of meat with set of building constructions of Italian production, firm of producer Tecno-Star Due. Main technologic equipment made in Germany.

1. Meat-processing complex is made in the form of collecting from separate accommodations building under one roof:
- Size of the building is 24x18 m.
- Quantity of separate accommodations – 17 with technical planning with offered form by producer.

2. Accommodation is made of sandwich panels and metalwork (they are part of complex), basis of girder foundation. As part of complex of building constructions there are all necessary finishing materials, sanitary ware, insulating glass units, doors, windows and etc. Metal window units have thermostat and triple glazing with blinds and folding shutter, mosquito nets on transoms. External doorways are equipped by portals with heat and plastic screen.

3. Workplace and warehouse rooms are corresponded to projected area for slaughter and processing of 30 heads of cattle and 60 heads of pigs. Corresponding accommodations of place of processing of meat food are equipped with refrigerating equipment with automatic support of temperature.

4. The main technological equipment:
- Meat cutting machine (diameter – 1m, height – 0,45 m);
- Sausage meat mincer (52,8 gallons);
- Storage suction machine;
- Engine smoke generating chamber (2 trucks);
- Smoke producer;
- Meat mixer (52,8 gallons);
- Sausage machine;
- Bath for heating fat (79,2 gallons);
- Ice generator.

In set of technological equipment includes instruments of small-scale mechanization for butchering and boning and necessary weight measuring equipment. All parts of equipment contiguous with raw products and processing products are made of not rust materials, which are allowed to contact with provision.

Power of enterprise and stock list of products:

1. Slaughter of 30 heads of cattle and 60 heads of pigs per day with mechanical skinning and with following technological operations:
- Closing-down and storekeeping of jackets;
- Blood storage;
- Processing of internals;
- Casing gaging.

2. Processing of 4,5 tons of meat (on raw products) in change of following products:
- Sausages 2400 kg;
- Half smoke-dry sausage 1050 kg;
- Smoke-dry meat 1050 kg.


3. Cooling till 0 C and storekeeping internals.
4. Cooling till 0 C 1\4 beef.

5. Reservoir of refrigerator is 8 tons.

6. Time of keeping of end product is 48 hours.

The level of mechanization and automatization.

1. In production department mechanize the process of moving the raw product between technological equipment and loading of end products.

2. All heat-treatment machinery is equipped by devices which provide continuous measure of temperature, pressure and other technological characteristics in main working parts.

3. Equipments for smoke-dry of meat and sausages is working in automatic order by programs.

4. There are protective equipments on the facilities, which prevent work of dead line fittings and also, facilities of emergency protection system by opening access in working zone.

5. There is alarm system in freeze rooms.