It performs the stunning of the poultry constantly incoming on the upper line, in compliance with the required technological parameters and animal welfare standards. This is a prerequisite for the high quality final product, and this promotes proper bleeding and plucking as well. Our stunning equipment is a so-called water-electric stunning equipment, it performs the stunning with electricity, with the help of water. The parts of the equipment are made of stainless steel and plastic. The electrical stunning equipment operates on an adjustable frequency between 50-400 Hz.
The slaughtering machine manufactured and distributed by SAMPO Ltd. is capable of slaughtering up to 11,500 broilers per hour. with stainless steel baseplate, adjustable head directing, stainless steel hight-adjustment frame, 2x stainless steel disc cutter unit, Electric power demand: 2 x 0,75 kW (400 V, 50 Hz)
According to standards for poultry slaughtering, blood resulting from slaughtering is to be collected in a trough and must be taken to a waste disposal container as soon as possible, furthermore slaughtering and bleeding must be carried out in an environment where blood stains outside the slaughterhouse are prevented.
The major advantages of the air injection scalding tub over conventional pump tubs is that scalding can be performed at a lower temperature, yet facilitates the plucking of poultry.
It loosens in hot a and vigorous bath the feather follicles embedded in the skin of poultry already slaughtered and bled at the poultry processing plants, so that the feathering may be easily removed from the body. The use of a combined scalding tub is primarily recommended in waterfowl processing plants, as this is where water pump generated vigorous water movement is necessary to loosen the feathering.
It removes the feathering of properly bled and scalded poultry. Plucking is carried out by rubber-sleeve rotating plucking discs on beams, that are mounted on the supporting frame. Type GKG is a family of plucking machines. Main structural groups within the machine family are identical with regard to design and functionality. Subtypes only differ in the length of plucking and the layout or number of plucking beams.
Dips in hot paraffin the remaining feather follicles of already slaughtered, bled, scalded and plucked waterfowl, so that after it congeals (separate equipment), they can be removed with the congealed paraffin. Removed paraffin is to be returned into the regenerating area of the equipment via a slide, where it melts and after cleaning (filtering) flows back into the dipping area to be reused.
Congeals the paraffin on the body of waterfowl by a vigorously moving water bath that is cooled down to 2-8 °C in order to facilitate the removal of feather follicles still in the skin.
This equipment, a compact unit, is mountable onto the upper line. Its role is to remove the legs of hooked poultry. Bends the poultry legs hanging on the upper line at the ankle, then a disc cutter cuts the joint. In doing so the legs remain on the hook and the body reaches re-hanging area of the evisceration line via a slide.
In poultry processing plants, scalds the legs of hooked poultry so that proper cleaning of the legs can be carried out Bled poultry arrives at the equipment hooked to a conveyor upper line and with a continuous speed. As the height of the upper line drops, the legs of poultry are sunk in the water-area of the equipment, then leaves this area as the conveyor line raises again. The equipment is open system based. The water-area is heated by electrical heating elements. The tub is equipped with a thermostat, the water temperature measured by the heat sensor, the adjustable and proper temperature are digitally displayed on the control cabinet. The equipment is made of stainless steel.
Compact unit, mountable onto upper plucking line. Continuously removes the head, trachea and oesophagus of poultry, enabling the manual or mechanical evisceration of the poultry body. This process takes place as the result of the relative speed difference between plastic-harness conveyor belt and the hooks of the upper line The track drive speed, so the speed of the line can be set continuously, also on the move, with the supplied electrical frequency control. Height and other settings resulting from poultry size differences can also be set on the move. As a result, regardless of the performance of the upper line, mechanical processing is continuous and completely automatic.
We manufacture two types of body washing equipment: one for small body size (KTT) such as for processing chicken and duck, and one for larger poultry (NTT). These equipments are capable of washing the outside of smaller and larger poultry bodies on the upper line between the various technological steps of processing. Washing is carried out by nozzles attached to the main water supply.
Removes the callus from the legs There are two control doors on the top of the machine for the manual feed of legs. On the inside of the equipment there is a rotating unit with rubber-sleeves, which are also found on the inside of the mantle, and the friction resulting from the moving part is responsible for the cleaning of the legs. After cleaning the legs can be removed from the machine through the opening on the lower part of the mantle. A removable tray with filter basket is mounted under the machine for the collection and separation of lump stain Approx. 50 litres/dose 65°C warm water must be introduced into the cleaning machine during the process.
The leg cleaning machine can be placed under the slaughtering-plucking upper line. Via the leg ejecting equipment, hooked legs on the upper line fall into the hopper of the machine. Cleaning of the leg happens through the friction effect as it is fed and continues forward. Friction effect is provided by (food grade) rubber-sleeves on the rotating and fixed part. 65°C warm water must be introduced into the leg cleaning equipment at a rate of approx. 400 litres/hour to ensure proper cleaning.
The heart and the liver must be separated from the guts, then the gizzard and the intestinal bundle must be driven through the machine. The two rotating cylinders force the intestinal bundle downward while the gizzard remains on top of the cylinders and becomes separated from the guts. The machine cuts, opens and cleans the gizzard with water jets and two rotating cleaning wheels. In the last phase the hard layer of the gizzard is removed by four peeling cylinders. Via the ejection wheel the gizzard lands on the examining table where it can be examined by a person.
On the inside of the equipment there is a rotating unit with rubber-sleeves, which are also found on the inside of the mantle, and the friction resulting from the moving part is responsible for the cleaning of the gizzards. There are two control doors on the top of the machine for the manual feed of gizzards. After cleaning the gizzards can be removed from the machine through the opening on the lower part of the mantle. A removable tray with filter basket is mounted under the machine for the collection and separation of lump stain Approx. 40 litres/dose 60°C water must be introduced into the gizzard cleaning machine during the process.
Our gizzard cleaner is capable of cleaning the gizzard of waterfowl, removing the reticulated membrane on the inner surface of the gizzard, with manual service. For gizzard cleaning, cold water must be introduced to the reticulating cylinder at a rate of approx. 200-300 litres/hour.
Our gizzard reticulating machine is capable of cleaning poultry gizzard, removing the reticulated membrane on the inside surface of the gizzard, with manual service. For gizzard cleaning, cold water must be introduced to the reticulating cylinder at a rate of approx. 200-300 litres/hour.
Our pneumatic thigh filleting equipment can fillet upper and lower thighs. The machine requires manual attendance, the bony thighs must be placed on the working table and filleted thighs must be removed by the operator. The thigh ejected by the ejection opening may fall into the plastic bin (or any other container)
The SAMPO SFAMF-01 is a manual filleting machine, through the use of which we can achieve a breast fillet from a bony breast. After filleting the remaining parts: clavicle, sternum. The bony breast is clamped onto the filleting head unit by the clamps located on the front. The fillet is manually separated from the breastbone with a knife. With the use of the machine meat production should be optimal, whereas bone production percentage should be low.
The equipment is capable of cutting 1 600 – 1 800 chickens/hour, its length 14 rm, it can be used with high efficiency in poultry processing plants as an auxiliary equipment for manual cutting. The proper manual cutting process can be carried out by placing the eviscerated, pre-cooled poultry body on the the continuously and slow moving cones of the machine. With the help of the machine the poultry body is properly fixed for cutting, the cutting process is divided into elementary operations, and provides a constant speed that is to be held continuously for carrying out the operations. The cart device fixed to the plastic cutting cone moves with a constant speed on a stainless steel railing between the drive wheel and turning wheel that are located on the ends of the equipment frame. The coupling element of the cart device is a 1” gauge chain of stainless steel links. The holding cones of the cutter are made of "cut resistant" plastic, its sliding wires are made of wear resistant plastic. The housing of the machine can be opened on both sides to facilitate cleaning.
The conveyors task is to transport the poultry bodies on the route specified in technology deployment plan.
Processed poultry is hanged from the eviscerating line and hanged on the pre-cooling line (either manually or mechanically) Its aim is to cool the core temperature to 4 °C. The product remains here until it reaches this temperature (approx 1.5-2 hours). Further processing (cutting, packaging) follows after this step.
The rollers manufactured by us are capable of the simple and economical transportation of a wide variety of bundled (cardboard, compartmentalized, on tray) goods.
The feather press compresses the feathers for a more economical (water content, weight) way to transport them, and as a result they take up less space.
The feather separator equipment separates most of the water of the wet feather accumulated at poultry processing plants.
Type of membrane pumps: M 300. Membrane pumps are known to belong to the family of positive displacement pumps. One of the critical points of conventional valve pumps is the valve itself. The speciality of membrane pumps manufactured by us is the specifically designed, rubber coated non-return valve.
Our water pump belongs in the group of pumps operating on the principle of energy conversion (based on water fluidic principles) taking place in a rotary impeller with blades), where the fluid is expelled with a swirl from the space between the blades of the impeller. Therefore, this pump groups is called vortex pump. With respect to its construction and design, it is a volute, single-stage, single-suction, single-impeller centrifugal pump with a horizontal axis. During operation, the fluid (blood) is forwarded to the impeller through the intake nipple (tube) in the direction of the rotation axis, which then speeds up the fluid (blood), increases its velocity energy rate, and forwards it radially to the compression space connected to the impeller. The compression space is designed as a ring-shaped collection space, volute. The fluid pressure increases in the compression space due to the velocity energy.
The cloaca gun is suitable for process the cloaca of any kind of poultry. This operation can be carried out with the help of an adapter mounted on the pneumatic base machine. The rotating tube knife cuts a circle around the cloaca and hygienically removes it with a vacuum. The vacuum also removes the colon content potentially expelled. The water washes the equipment after each cut.
The equipment is suitable for completing neck and head cutting tasks in the evisceration line of poultry processing plants. The neck, head, or feet to be cut must be placed with one hand between the mobile and stationary blades of the scissors. There is a starter handle in the height of the index finger, on the grip grabbed by the worker with the other hand. If the handle is pulled, the control valve is opened and compressed air flows into the cylinder. Due to the compressed air, the piston (insulated with a rubber ring) moves and turns the mobile blade (connected to the plunger pivotally) next to the stationary blade by closing the edges. By relaxing the lever, the piston and the mobile blade moved by it return to the basic position, and the air is released from the cylinder chamber through the air duct of the control valve.
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