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| Prices Codes | Cost ($US) |
|---|---|
1
| 0-100 |
2
| 100-500 |
3
| 500-2000 |
4
| >2000 |
° Suppliers of Meat processing equipment
| Processing Operation | Equipment Category | Scale | Technical Description | Price Code | Reference | |||||||||||||
| Stunning | Stunning Box | S - M | Equipment provided by a entrance revolving door and a fake floor that imparts the animal slide to the place where it will be lifted up to the aerial track. The hogs will be stunned inside the stunning box one after one by electrical shock or mechanical st | 4 | 1 | |||||||||||||
| Stunning | Stunner | S - M | The stunner can be an electrical or mechanical (Captive bolt pistol) equipment to stun the animals. The electrical stunner provides an electrical chock while the mechanical stunner imparts a mechanical punch in the animal. The stunning must happen as fast | 3 | 1 | |||||||||||||
| Bleeding | Lifting Hook | S - M | This is a special device to lift up the animal from the stunning box floor to the aerial track. It works with an electric motor connected to a set of cogs that slow down the original rotation speed to lift the animal slowly. The chain rolls around a small | 4 | 2 | |||||||||||||
| Scalding | Scalding tank | S - M | The scalding tank is an stainless steel tank supplied by hot water (generly heated by steam from a boiling) used to become the swine skin softer enough to be scraped. The pig's hair are taken out and then the carcass is pulled up in a ramp to be lifted u | 4 | 3 | |||||||||||||
| Plucking | Pluckers | S-M | The equipment has rubber fingers that rub the feathers off the carcass. The defeathering equipment is composed of a few units of these disks, and the carcass is passed between the rotating disks. The fingers can also be mounted on drums that rotate toward | 4 | 4 | |||||||||||||
| Chilling | Chiller | S-M | The chiller is an equipment used to decrease de carcass temperature as fast as possible. The chiller is basicaly a tank with a metallic helix that turns and impart the carcass movement along the tank. The tank is full of cold water and the helix turns slo | 4 | 7 | |||||||||||||
| Overall Process | Aerial Track | S - M | The aerial track has the hole of guiding the carcass through the several stages of the process. The contact between the carcass and the track is done by a wheelbarrow that rolls to both sides and can be hand pushed or hand pulled. The aerial track outline | 1 / meter | 12 | |||||||||||||
| Overall Process | Fixed Platforms | S - M | The platforms are used in several stages of the slaughtering process and they can change a lot from one supplier to another. The general description consists in a metallic frame (preferably stainless steal) with enough space to the activity that need to b | 3 | 13 | |||||||||||||
| Overall Process | Knives Sterilizer | S - M | This equipment is used to sterilize knives that are used during the process. This stage is important to control the microorganism growth. | 3 | 6 | |||||||||||||
| Overall Process | Set of Knives | S - M | The knives must be made of a stainless steel blade and a hard and antimicrobial plastic handle. The knives will be used in all the factory, but each section has its own set of knives. They need to be constantly sanitized with steam during the industrial p | 1 | 4 | |||||||||||||
| Overall Process | Wheel Barrow | S - M | The wheel barrows are devices to carry and lead the carcass through the processing stages from the bleeding stage to the chilling chamber. The wheel barrows roll on the aerial track and must be easily taken out to be cleaned. | 2 | 15 | |||||||||||||
| Sausage Processing | Mixer | S - M | The mixer must be made of stainless steal and the main function is mixing the meat, fat, seasonings and all the other ingredients used in sausage production. Mixing is a very common step in producing meat products. It is used to achieve four major goals: | 4 | 7 | |||||||||||||
| Sausage Processing | Table Scale (Weight Scale) | S - M | This equipment is used to measure all the ingredients of all formulations. It needs to be able to measure the exact amount of the ingredient at once. Therefore, the size of the scale will depends on the amount of product is usually produced. The digital o | 3 | 11 | |||||||||||||
| Sausage Processing | Meat Grinder | S - M | The meat grinder can be found in several sizes but the working principles are the same. A metallic helix revolves around the axis and pushes the meat cuts to a metallic disc with roles. After passing through the roles, the meat is cut by a sharpen blade. | 3 | 8 | |||||||||||||
| The size reduction of large meat chunks is the most common process involved in the manufacturing of ground and comminuted meat products. The three main methods used are grinding, flaking and chopping. Grinders - This is probably the most common method of | ||||||||||||||||||
| When the operator notices an uneven pattern of the meat coming out from the grinder, the machine should be stopped, and the connective tissue (or any other obstacle) trapped behind the plate should be removed. | ||||||||||||||||||
| Sausage Processing | Sausage Stuffing Machine | S - M | This equipment is used to stuff the natural case with the prepared meat. It is composed by a cylindrical tube and a mobile piston made of chromed iron or stainless steel. The prepared meat is put inside the tube and is pressed against a funnel by the pist | 3 | 9 | |||||||||||||
| Manual, semi automated and fully automated machines are used to stuff raw meat batter into casings. Stuffers vary in size and degree of automation but generally can be divided into two basic types: piston and pump stuffers. The piston is air driven, usin | ||||||||||||||||||
| Processing Room | Metallic Table | S - M | These are special tables made of stainless steel. It has four wheels that give it mobility. This table will be used at the Visceras Room, the Cleaning Room and at the Processing Room. This table must be sanitized after and before use with steam. | 2 | 19 | |||||||||||||
| Processing Room | Knives Sharpener | S - M | It is used to keep the knive’s blade sharpened. It’s very important to facilitate the operations during the slaughtering and the production process. Just like the knives, the sharpener must be constantly sanitized with steam during the industrial process. | 1 | 14 | |||||||||||||
| Processing Room | Gas Cylinder | S - M | It is a container for petro liquefied gas that is used to the singeing. | 1 | 16 | |||||||||||||
| Processing Room | Metallic Glove | S - M | The metallic gloves must be used to avoid acidents while the employees are cutting the carcass. Each employee who has a knife in on hand must have a glove in the other hand. The gloves must fit confortably and the material should be stainless steal. | 1 | 17 | |||||||||||||
| Processing Room | Eletric Saw | S - M | The eletric saw is used to share the carcass into two or more parts. This saw must be especial to this work, it means tha the chain (or saw blade) and the recovering material must be appropriated to the activity. | 3 | 4 | |||||||||||||
| Processing Room | Floor Scale (Weight Scale) | S - M | The floor scale is used to weight the trolleys loaded of meat, fat and other ingredients in large amounts. This scale can be mechanical or eletronic, but the mechanical scale is generaly addapted to the floor. The mechanical scale is usualy much cheaper t | 3 | 11 | |||||||||||||
| Cleaning | Water Pressure Hose and Noozle | S - M | These equipment are going to be used on all the sections of the factory to clean the ground, and also the carcass. It is usually made of hard plastic, strong enough to support the water pressure. | 2 | 5 | |||||||||||||
| Cleaning | Metallic Sink | S - M | This sink is going to be placed in the Cleaning Room and in the Sanitary Entrance. In the first place, it is going to be used to help the utensils cleaning. | 3 | 19 | |||||||||||||
| Changing Room | Toilet | S - M | It need to have the necessary amount to give comfort to the employees. It is recommended that all the toilets are sanitized every day. | 2 | 18 | |||||||||||||
| Changing Room | Shower | S - M | It is used in the end of the shift, so the employees can clean themselves before going home. It need to have the necessary amount to give comfort to the employees. It must have an nontiskid floor to avoid accidents. | 1 | 18 | |||||||||||||
| Changing Room | Closet | S - M | It is used to store the employee’s personal objects and clothes. The working uniform should not be stored at this closet. The amount of closets depends on the number of employees. | 2 | 18 | |||||||||||||
| Changing Room | Paper Towel Container | S - M | It is used to contain the paper towel that will be used to dry the hands after the use of the basin. | 1 | 18 | |||||||||||||
| Salting | Salting Tank | S - M | To prepare the salted meat is used a salting tank. The pieces of meat and salt are put inside the tank and stay there until this process is completed. The tank is usually made of stainless steel and have a bottom exit to drain the exuded liquid from the m | 4 | 10 | |||||||||||||
| Aditives Storaging | Pallet | S - M | This is a very useful equipment. It has the objective of keeping the products far away from the ground. In this case it will be used to store salt bags and other condiments that come in large packs, and also any kind of additive that needs this kind of st | 1 | 20 | |||||||||||||