Sheep Stunning Equipment:
Stunning is the initial step in the sheep slaughter process, designed to render the sheep unconscious and minimize pain. Common stunning methods include electrical stunning(similar to pig stunner) and captive bolt stunning. Electrical stunning uses a current to induce immediate unconsciousness, while captive bolt stunning employs a bolt fired into the animal’s brain to achieve the same effect.
Sheep Bleeding and Sticking Equipment:
Following stunning, the sheep is bled to drain the blood from the body. Bleeding and sticking equipment typically consist of rotating knives or stationary blades to ensure effective and swift bleeding. These tools are carefully designed to minimize suffering and ensure humane handling.
Sheep Carcass Hoisting and Dressing Equipment:
After bleeding, the carcass hoisting and dressing equipment is employed to lift the sheep for further processing. This equipment includes overhead rail systems, hooks, and hoists that enable efficient movement of carcasses throughout the abattoir. Proper dressing equipment ensures streamlined workflow and reduces physical strain on workers.
Sheep Pre-Skinning and Dehiding Equipment
In some processing lines, skinning or dehiding process is necessary. Dehiding machine is one of the most important sheep abattoir
Sheep Scalding and Dehairing Equipment:
In some processing lines, sheep carcasses undergo scalding and dehairing to remove wool or hair. Scalding involves immersing the carcass in hot water to loosen the hair follicles, making dehairing easier. Dehairing machines, such as mechanical finger machines or abrasive rollers, remove the loosened hair, resulting in a clean carcass.
Sheep Evisceration and Offal Processing Equipment:
Evisceration is the process of removing the internal organs from the carcass. Evisceration equipment typically includes automated systems that efficiently remove the viscera, while offal processing equipment focuses on separating and processing various organs for further utilization, such as liver, heart, and kidneys.
Sheep Carcass Splitting and Cutting Equipment:
To facilitate further processing and packaging, sheep carcasses are often split and cut into smaller portions. Carcass splitting equipment, such as circular saws or bandsaws, is used to divide the carcass into halves or quarters. Subsequently, cutting equipment, such as portion cutters or slicers, ensures precise division into desired cuts and sizes.
Chilling and Freezing Equipment:
After processing, carcasses or cuts undergo chilling or freezing to maintain product quality and extend shelf life. Chilling equipment, such as blast chillers or refrigerated chambers, rapidly lower the temperature of the meat. Freezing equipment, including tunnel freezers or spiral freezers, gradually freeze the products to preserve their freshness.
Packaging and Weighing Equipment:
The final stage of the sheep processing line involves packaging and weighing the meat products. Packaging equipment can range from manual to automated systems, including vacuum sealers, shrink-wrapping machines, and tray sealers. Weighing equipment ensures accurate portioning and packaging by measuring the weight of each product.