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Meat cutting conveyor half carcass cutting basket box pig hog swine abattoir equipment slaughtering machine
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Last article shares “Pig Slaughter Line Process 6: White Carcass Chilling —Detailed Introduction” in a pig abattoir slaughter line.

Let us learn about Pig Slaughter Line Process 8: Cutting & Packaging. Here are the details:

Meat cutting conveyor half carcass cutting basket box pig hog swine abattoir equipment slaughtering machine
Click “Pig slaughter line equipment/machines demo video” to watch how it works.
Click “Nanjing Hongwei’s factory video” to watch
Established in 1984, we are a leading professional manufacturer and turnkey solutions suppliers of abattoir equipment, slaughtering equipment, slaughter machine tool, slaughter line, slaughterhouse equipment, meat processing machine for livestock and poultry.

1.The pig white carcass after chilling  is unloaded from the rail by a meat unloading machine.

2.Each piece of pork is divided into 3-4 segments with a segmented saw, which is automatically conveyed to the stations of meat cutting staff.

3.Meat cutting staff divide the meat into various parts.

4.After being vacuum-packed, the divided meat is put into the freezing tray and pushed to the freezing room(-30℃), or the finished product cooling room (0-4℃) to keep it fresh.

5.Pack the frozen product in boxes and store them in the freezer (-18℃)

6.Temperature control of the boning and cutting room is 10-15℃. Temperature control of the packaging room is under 10℃.

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