chicken slaughtering

According to the process requirements, carcasses and edible by-products need to be pre-cooled after slaughter, they should be pre-cooled immediately. After cooling, the center temperature of livestock meat should be kept below 7 ℃, the center temperature of poultry meat should be kept below 4 ℃, and the center temperature of visceral products should be kept below 3 ℃. Processing, segmentation, bone removal and other operations should be as fast as possible. When producing frozen products, the center temperature of the meat should be below -15 ℃ within 48h before entering the cold storage. #SlaughterProcess #ChickenSlaughterLine

Expansion of chicken slaughtering production line · Capacity: The maximum capacity is 60,000 chickens per day. Separate night shift. · Mainly provide equipment: #BingshanScrewCompressor, #RedWaterChiller, fan, #EvaporativeCondenser, low circulation barrel, #TubeIceMachine20Ton #ColdStoragee, #QuickFreezingRoom, processing room and other functional rooms.

Bingshan provides the complete set: · chicken slaughter line, · fresh chicken processing, · pickling, · whole chicken quick freezing, · refrigeration storage （The maximum capacity is 6.5W chickens per day. Separate night shift.）