Vacuum system for processing of carcass meat and meat cuts

• Complex systems for an increase of quality, hygiene and effectiveness of some processes in slaughterhouses, factories for deboning and processing of red, white meat and fish – spinal cord removal, carcass meat cleaning, deboning and etc.;
• Improves the organization of the production process, hygiene and reduces the risk, during the work with specific materials, which are dangerous;
• Allows a use of low qualified personnel for accomplishment of specific activities;
• Made of stainless steel.
• Complex systems for an increase of quality, hygiene and effectiveness of some processes in slaughterhouses, factories for deboning and processing of red, white meat and fish – spinal cord removal, carcass meat cleaning, deboning and etc.;
• Improves the organization of the production process, hygiene and reduces the risk, during the work with specific materials, which are dangerous;
• Allows a use of low qualified personnel for accomplishment of specific activities;

System elements:

• A tip with an integrated pneumatic system for product cutting. The tip has a special shape depending on the product and the activity;
• A vacuum tank for receiving the product: capacity: 100…200 L; Upper cover with fixing clamps; A down cover of the vessel with a balancing weight for automatic emptying;
• A vacuum pump with capacity 100…300 m3/ h, depending on the requirements of the process;
• A separator unit for protecting the vacuum pump;
• A sterilization chamber for the tip;
• A frame for hanging of elements of the system;

There are a lot of options for the position of the elements and they depend on the on the characteristics of the process and configuration of the production premises.

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