ZBHT Hog Slaughter Equipment 

Hogs need to rest for 24 hours in the slaughtering pen. Before entering the slaughter workshop, they must first take a shower to wash off the dirt and microorganisms on the pigs, and also to stun the hogs smoothly.
The live hogs after the shower are driven into the slaughtering workshop through the pig driveway, and the width of the pig runway is designed to be 380-400mm.

Stunning is an important link in the process of slaughtering live hogs. The purpose of using instant stunning is to temporarily make the pigs lose consciousness and be in a coma, so as to stab and let blood, ensure the safety of the slaughtering operators, reduce labor intensity, improve labor production efficiency, and maintain The quietness around the slaughterhouse also improves the quality of the meat.

(1) Horizontal bloodletting: The stunned hairy hog slides into the horizontal bloodletting flat conveyor through the chute for stabbing and bloodletting with a knife. After 1-2 minutes of bloodletting, 90% of the blood of the pig body flows into the blood collection tank. , This slaughtering method is conducive to the collection and utilization of
blood, and also improves the slaughtering ability. It is also the most perfect combination with the three-point electric stunning machine.
(2) Inverted bloodletting: the stunned pig is tied to a hind leg with an anklet, and the pig is lifted into the track of the automatic transmission line for pig bloodletting through the pig elevator or the lifting device of the pig bloodletting line, and then stabbed with a knife to bleed. The bleeding time is generally designed to be 5min.

Scalding
(1) Scalding in the scalding pool: Unload the bloodletted pigs into the
receiving table of the scalding pond through the unloader, and slowly
slide the pig body into the scalding pool for scalding. The methods of
scalding include manual scalding and scalding. The pig scalding machine
is shaken and scalded. The water temperature of the scalding pool is
generally controlled between 58-62 °C. The water temperature is too high
to prevent the pig body from being scalded white and affect the hair
removal effect. Scalding time: 4-6min. A “skylight” is designed directly
above the scalding pool to discharge water vapor.
(2) Immersion and scalding in the closed canal-type pig scalding tank:
the pig body that has been drained of blood is automatically transported
into the canal-type pig scalding tank through the downhill curved rail
through the automatic blood-letting conveyor line, and scalded in the
closed pig scalding tank for 4-6min. , In the process of conveying and
scalding, the pressure rod should be designed to press the pig body to
prevent the pig body from floating. The dipped and scalded wool pigs are
automatically transported out by the wool pig automatic conveying line
through the uphill curved rail, and the heat preservation effect of this
scalding pool is good.
(3) Tunnel steam scalding system: Hang the blood-drained pigs on the
automatic bloodletting conveyor line and enter the tunnel scalding. This
scalding method greatly reduces the labor intensity of workers, improves
work efficiency, and realizes pig scalding. The mechanized operation of
the wool also avoids the drawbacks of cross-infection between pigs and
makes the meat more hygienic. This scalding method is currently the most
advanced and ideal form of scalding.

Dehairing
Horizontal shaving: This shaving method mainly uses 100-type shaver, 200
-type mechanical (hydraulic) shaver, and 300-type mechanical (hydraulic)
shaver. Fishing out of the pool automatically enters into the hair
planer, and the pig body is cleaned by the rolling of the large roller
and the shaving of the soft planing claws, and then the planed pig body
is released into the scraping conveyor or the clean water pool for
repair. shave.
Spiral automatic hair planing: This form of hair planing is used in
conjunction with canal scalding and tunnel steam scalding. The way of
shaving and screw propulsion pushes out the shaved pig body from the
other end of the shaver and enters the shaved conveyor for shaved.

(1) After the hairy pigs are decapitated on the automatic bloodletting conveyor line, they are unloaded through the pig unloader and put on the
pre-stripping conveyor, where the front hooves, the rear hooves and the pre-skinning are carried out on the pre-stripping conveyor.
(2) Transfer the pre-peeled hog to the peeling station, clamp the pig skin with the skin clipping device of the peeling machine, and peel off the whole pig skin of the pig body through the rotation of the drum of the mechanical peeling machine, and the peeled pig skin is automatically transported Or transport it to the leather temporary storage room with a leather car.

(1) Carcass processing station: carcass trimming, rectal sealing, genital removal, laparotomy and sternum removal, white viscera removal, trichinella inspection, pre-red viscera removal, red viscera removal, halving, inspection, suet removal, etc. Completed on the carcass
automatic processing conveyor line, the height of the track design of the carcass line from the workshop floor is not less than 2400mm.
(2) The carcass after shaved or peeled is lifted to the track of the automatic carcass conveying line with a carcass hoist. The shaved pigs
need to be bristled, brushed and cleaned; the skinned pigs need to be trimmed.
(3) After opening the thoracic cavity of the pig, remove the white internal organs from the pig’s chest, that is, the intestines and belly.
Put the removed white viscera into the tray of the white viscera quarantine conveyor for inspection.
(4) Take out the red internal organs, namely heart, liver and lung. Hang the removed red viscera on the hook of the red viscera synchronous quarantine conveyor for inspection.
(5) Divide the pig into two halves equally along the pig’s spine with a belt-type splitting saw or a bridge-type splitting-half saw, and a vertical speed-up machine should be installed just above the bridge-type half-splitting saw. Small slaughterhouses use a reciprocating halving
saw.
(6) After the carcass is split in half, the front hooves, rear hooves and pig tails are removed, and the removed pig trotters and tails are
transported to the processing room by a trolley.
(7) Picking pig kidneys and removing suet, and transporting the removed kidneys and suet to the processing room with a trolley.
(8) Trim the white strips of the pigs, and then enter the orbital electronic scale to weigh the white strips. Grading and stamping are carried out according to the weighing results.

(1) Pig carcass, white viscera and red viscera are simultaneously transported to the inspection area for sampling and inspection through the quarantine conveyor.
(2) Suspicious diseased carcasses that fail the inspection shall enter the suspicious diseased carcass track through the turnout, conduct re-
inspection, confirm that the diseased carcass enters the diseased body track line, remove the diseased carcass, put it into a closed car, and
pull it out of the slaughtering workshop for processing.
(3) The unqualified white viscera are taken out from the tray of the quarantine conveyor, put into a closed car and pulled out of the slaughter workshop for processing.
(4) Unqualified red viscera shall be removed from the hook of the quarantine conveyor, put into a closed car and pulled out of the slaughter workshop for processing.
(5) The hook of the red viscera synchronous quarantine conveyor and the tray of the white viscera quarantine conveyor are automatically cleaned and sterilized by cold-hot-cold water.