Three machines that ensuring food safety in a pork slaughterhouse

Ensuring food safety in a slaughterhouse is possible thanks to the automation of processes.

It has always been important to guarantee food safety, and in a slaughterhouse, it is the highest priority. Food safety is the absence of risk of contamination of the product to be consumed, that is why in the slaughter lines it is essential to ensure the good condition of the carcass and the elimination of risk of contamination. Advances in automation have made the total quality of the meat to something that is becoming a regular habit, in the absence of any infection.

In the slaughter lines, pork meat is one of the most complicated to treat and more susceptible to contamination, due to the processes where the carcasses go through before storage, cooling and cutting. To ensure that there are no signs of salmonella or legionella, it is essential to have an automated pork slaughter line. With the automation of the line, the risk of contamination is eliminated and the human effort as well as the number of operators are also reduced. Carrying out this automation goes through the incorporation of scalding machines that do not require the manual labor of an operator, as well as cleaning and drying whipping machines, and a singer burner for the review and cleaning of carcasses.


Vertical spray scalding

The pig vertical spray scalding system is the most efficient and sanitarily cleanest scalding system for productions from 120 pigs per hour. Through this system, the carcasses enter through a tunnel with a showe system without having any human contact. The carcass is driven through a cycle where is treated with hot water. Alongside with other drag or rotary scalders, it is an optimal equipment for scalding, reducing human contact with the carcass during this phase, compared to traditional scalding tank systems and drag by operators.


Singeing Furnace for food safety in the slaughterhouse

The singeing furnace is an essential machine for the complete removal of dirt and hair remainder that may have stayed after the dehairing. Through flaming, the burner eliminates any trace that could contaminate the carcass, while sterilising it. To achieve the maximum efficiency of the equipment, in addition to a correct washing after the dehairing machine, it is recommended a wide drying of the carcass. For this drying, Mecanova recommends the drying whipping machines. After flaming, it is required to have a cleaning tunnel with vertical and horizontal whipping machines that complete the removal of burned hair.


Whipping machines that facilitate food safety in the slaughterhouse

After dehairing, the review of carcasses will be carried out with maximum efficiency with cleaning whipping machines, which combine cleaning with water and continuous whipping of the carcass, or drying and whipping, depending on the type of machine. This automation of the process presents a solution to the inconveniences such as salmonella or legionella contamination that could be produce with the elimination of hair and dirt performed manually.

With this equipment, we can achieve the automation and the total absence of risk of meat infection is achieved, as the machines expose the carcass to different cleaning processes that involve the removal of hair from the carcass, especially on heads.

The automation of pork slaughter using this machinery also increases the productivity of the line, reduces human contact with the carcass.