Line rabbit slaughter capacity: up to 1000 units per shift (120 heads per hour)
Offer type: salePublished: 02.04.2020
| Price: | negotiated |
| Company: | VELMARK M |
| Seller: |  VELMARK M Vladislav |
| Phones: |  +38 (096) 9586688 Show phone |
| Address: | Ukraine, L'vivs'ka Oblast', Lviv |
• Area of slaughter (messy shop) – where the slaughtering of rabbits with a cut throat and bleeding;
• Treatment area (clean workshop), with a refrigerator for storage of products.
Productivity: 1000 units per shift (120 heads per hour)
Features: Anatomical cut
Packing in vacuum (probably GMS)
Packing in stretch-tape on a substrate
Cleaning and freezing of offal
The complex of slaughter and processing of rabbits including meat processing area, and the area of the primary cleaning of the intestines.
Preparing rabbits for the slaughter
The slaughter of rabbits is carried out when the animal reaches the age of 4-4. 5 months. Another important indicator is the degree of fatness. If the animal does not reach certain indicators, it is sent to the enhanced fattening.
But the most important criterion for determining the time of slaughter is moulting, so as to obtain high-quality skins can only be on the completion of molting.
The duration of the first moult 2-2,5 month, it begins after the animals reach 1 month and continues until age 3-3. 5 months. Then comes the break, and after about 2 weeks begins the second moulting, which lasts until the age of 5-5,5 months.
When the molt ends, you can begin the slaughter. 12 hours before slaughter the rabbit should not be fed to the intestines of the animal was completely clear. You can only give water, then the rabbit will not have extraneous odors.
The techniques and methods of rabbit slaughter
There are many ways to slaughter rabbits for meat, but the most common are:
Bloodless method of rabbit slaughter
The most commonly used method. It is held as follows: rabbit out of the cage, take the hind legs when the animal ceases to move, then a wooden stick to strike the occipital region (over the ears). Stick is better to choose a square cross section to prevent damage to the skin. A weapon with a circular cross section, it is recommended to wrap the cloth, or fastened on it a rubber grip. Blood after the impact follows from the nose and ears.
French method
Take the rabbit by the ears and hind legs, raising paws to the top, when the animal will calm down, jerk, the spinal cord is broken, and it's instant death. Exsanguination is carried out also through the nose and ears.
Cutting the throat
For more severe bleeding slit the animal throat, the heart muscle is a few minutes continues to contract and push the blood thus meat is lighter, but the skin is losing marketability due to cut, the fur soiled with the blood from which substantially affected its quality.
Slaughter by electric current
This method is mainly used in large slaughterhouses. The head of the animal is put in a special installation, where voltage is applied. After the shock, the heartbeat is maintained that provides a good bleeding of the carcasses and high quality meat.
Of all presented methods is most humane are bloodless. It is believed that cutting the throat gives much greater suffering to the animal than others.
The proposed solution includes:
• Reception vestibule for rabbits
• Line rabbit slaughter, capacity up to 120 heads per hour
• Room treatment mucous membranes and salting of skins
• Entire anatomical sawing and packaging
• The refrigerating chamber
• The office of the veterinarian
• The cloakroom for 6 people
The complex of slaughter and processing is designed based on the requirement of minimizing the occupied land space. However, taking into account all the requirements for arrangement of workplaces at the enterprises of the meat industry, and compliance with correctness of technological processes.
To minimize the occupied land area of the production facilities are grouped by zones and arranged in a volume.
Industrial premises are located so that all dirty industry – slaughter and its accompanying processes and technological facilities are symmetrical, all areas of meat processing and production of semi-finished products, including refrigeration compartment long-term storage, are located on the other side.
The complex is a complete solution and has no way to increase performance.
Technological characteristics of the complex of slaughter rabbits
P/n Characteristic Value
1 Jobs 9
1.1 Fighter dirty workshop (max.) 2
1.2 the Fighter clean workshop (max.) 2
1.3 working cutting packing 2
1.4 worker (offal) 1
1.5 the Vet 1
1.6 Handyman (flow cells) 1
2 the rate of water
2.1 the Slaughter, no more l/carcass 1
2.2 Subsidiary to replace, no more m3 2
