Technological equipment of meat shops (diagram)

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2020-05-12 12:20:18

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Meat is the staple food. It is the main supplier of the natural protein required for normal functioning of the human body. About how and where meat is processed, what kind of equipment Used, will be discussed in this article.

Historical background

At the initial stage of development of the people along with the gathering engaged in fishing and hunting. The use of animal food had a huge impact on the formation of the brain. In the era before the reign of Peter 1 was not a single place for cattle decapitation. Animals were killed in different places: in the street near the ravines, in the hall of their houses or markets.

Equipment butcher shop

The First massacre in Russia appeared in 1739. They were chamber or hall of the premises. In the early twentieth century had already been built 4250 public slaughterhouses. Besides them there were workshops for the production of sausages. Since then, the meat industry began to develop rapidly. Every year on the development of new technological equipment for meat shop that allows you to process raw materials in large quantities.

How to organize the work in a butcher shop?

Such public catering enterprises, like cafeterias and restaurants, are equipped with facilities for meat processing. They established a complete production cycle, but technological processes are not fully mechanized. This is due to the small area where it is difficult to establish an equipment.

The room is allocated a separate area, where it is processed meat. Here you set the tanks with a small skirting, tables for butchering, boning its separate parts and cut meat into serving pieces. Special attention deserves universal drive, without which simply can not do. It features a removable mechanisms. Equipment butchery is simple, so it is not difficult to maintain.

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Butcher shop equipment

The process begins with thawing and washing of meat, which is in limbo. Some enterprises have a huge tub with running water. Before this procedure, the carcass is trimmed and removed stigma. The meat is then dried and divided into parts. All this is done at the table, not on the floor. Bones and large pieces of semi-finished products are placed separately and sent for further work. If there is no pipeline, then stand all this working. Razrabotka bones, and the meat is cut into smaller pieces. This work is done on a cutting Board. To the left of her is a tray with chunks of meat, and the right – with the finished products. The Board is a box with spices and scales.

Mechanical equipment

  • Razrubanii chair, which is a circular block of hard wood species. Its diameter is sixty inches, and height – eighty. This chair is good for small businesses. Set on a large band saw. Place of work equipped with supplies: swordsman and an axe.

Equipment for plant of meat products

  • The Equipment of a meat shop includes The slab which collapses, cleaned and sliced meat. Moreover, each employee is given a separate place. The table should be at least 1.5 meters long, one meter wide and ninety centimeters in height. Cover is made of metal. Edges attach the bumpers, so that the liquid flowed onto the floor. Under the hood installed the boxes, which stored inventory.
  • The Equipment of a meat shop is not complete without a Production tables. Their length depends on how many jobs will be allocated at the company to work with meat products. The calculation is simple: one worker – one meter and twenty five centimeters of the total length of the table. If it is normal, it is a cupboard used for cooling meat during storage. In specialized tables cooling chamber is already installed at the bottom. But this table not everyone can buy, so for short storage of meat products, many people use shelves that have different sizes and, if necessary, easy to move.

Electrical machines for butcheries

  • The Equipment of a meat shop to be minced to small businesses consists of a Table vehicles, which are installed there, where the boned meat and semi-manufactured. Some set universal drives with removable nozzles. But large enterprises can afford modern equipment: cutters, meat grinder, meat mixer. Each machine has an individual drive.

Technological equipment of meat shops

  • Workspace for the production of semi-finished products supplied by Table weights, cutting boards, knives, grilles, mortar pestle, containers for breading, Tara.
  • If the range includes burgers, you need to install the equipment for shop of meat products, which is Collectormania machine. Mobile bath with the raw material is placed on the right, and the table styling chops or mobile shelving – to the left of the machine. Storeready-prepared foods in refrigerated cabinets, which are placed in the shop.

Schema equipment meat departments

The Primary processing of raw materials and manufacturing of semi-finished products is carried out in the production area, which is the butcher shop. Equipment and supplies are placed in a specific order along the walls, from left to right clockwise:

  • At the entrance put a stretcher or a large box for carrying meat.
  • Then installed a stand with hooks on which carcasses are hung.
  • It is a large bathtub with shower, and a brush.
  • Then place the deck where you cut the meat.

Next, in order:

  • Several production tables.
  • Bathtubs on wheels that at any time you can move to another place.
  • A meat Grinder with the individual drive.
  • Versatile machine for meat processing.
  • Machine, which is molded patties.
  • A Table with scales for weighing the products.
  • Rack for temporary storage of products.

diagram of the equipment of a meat shop

  • Cabinet for cooling the meat pieces.
  • Consumables.

On one of the walls stands with useful and necessary information on the following:

  • Sanitary requirements.
  • Samples of stamps on the meat.
  • Deciphering the labeling on canned food.
  • Technical characteristics of the equipment, its operation and safety during operation.
  • On non-mechanical equipment are posted signs with its description and purpose.

Health requirements

Meat – the most suitable breeding ground for various parasites. That is why while working it is necessary to observe sanitary rules for handling equipment and tools. If in the process of processing meat used mechanical equipment at the end of the day it is necessary to disassemble and thoroughly wash with hot, 65 degrees, water with addition of detergents. Then rinse well with warm water and give time to dry. Then wipe with a clean towel and lubricate the parts for mechanical appliances oil. To comply with sanitation requirements necessary to prevent the occurrence of food poisoning, parasitic and infectious diseases.


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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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