Pork FrigoríficoS

1.- Lairage


The admission and holding of animals until slaughter has an important effect on the end quality of the meat.

Increased stress levels and physical activity resulting from the improper handling of the animals, crowding, insufficient room and drinking troughs, causes the production of lactic acid in the muscles. The PH value in muscle tissues lowers, which consequently leads to a diluted, brighter meat, which can partially decay and lose its ability to hold water.

Our designs of lairages prevent animals from turning around in the corridor and ensure that they have enough space and drinking troughs. They allow for the simple and humane transport of the animals from the area of admission to the stunning box.

Highlighted Features

  • Corridors and lairages are made out of materials that are resistant to corrosion, which ensures longevity.

  • Ability to adjust lairages and corridors to the number of animals.

  • Pig weighing system with an option of automated data recording.

  • Drinking troughs.

  • Electronic tracking of animals, from admission to shipping.

2.- Stunning and Bleeding

Stunning and Bleeding

The electric stunning of pigs is considered the most efficient way of stunning, when stunning up to 200 heads per hour.

The consequences of incorrect stunning and bleeding include overexposed subcutaneous veins, the breaking of capillaries and bones, colouration of tissue, haematoma, acidifying of meat, etc.

In Limos, we build our own equipment for stunning and bleeding. If used correctly, the equipment substantially prevents any negative consequences that spoil the quality and appearance of meat.

We also supply equipment for stunning with increased levels of carbon dioxide, which is economically viable when stunning larger numbers of animals.

The stunned animal is then hoisted onto the sliding rails with the help of an elevating transporter or chain-host and continues its path through the slaughter line.

Highlighted features

  • Simple, quick and humane methods of stunning.

  • Electrical or carbon dioxide stunning.

  • Possibility of sheep stunning using the same equipment.

  • Robust construction ensures longevity.

  • Blood collection system enables further processing and use.

3.- Cleaning and Dehairing Process

Cleaning and Dehairing Process

Pigs must be thoroughly cleaned and dehaired before evisceration. From a technological standpoint, this is a key procedure as the slightest irregularity in the execution can result in the incomplete dehairing or surface damage of the carcass, due to too rough a mechanical process.

The cleaning and dehairing of the pigs is mostly done automatically using several machines: carcass washers, evaporator, dehairing machine, drying machine and singer furnace. To ensure low production costs, the machines and transporters are synchronised.

We also offer the installation of a dehiding machine for larger pigs, which enables further processing of the pig’s skin into leather.

Highlighted features

  • Selection of multiple carcass cleaning technologies.

  • Almost completely automatic execution of the cleaning and dehairing.

  • Synchronisation between machines ensures the efficient execution and low consumption of electricity.

  • Minimal chance of carcass contamination.

4.- Meat processing conveyor

Meat Processing Conveyor

During the processing of carcasses, a post-mortem veterinary inspection and a series of operations are performed to remove the offal, thoracic organs, flare fat, diaphragm, spine and head. The processing is performed on working platforms, which can be either fixed or adjustable. Both types ensure the maximum ergonomic support. All the working platforms have built-in sanitary equipment to ensure hygiene of workers and equipment.

The traceability of internal organs during transport is guaranteed, enabling us to determine which internal organs belong to which carcass. . Should the inspection reveal any medical irregularities, both the carcass and its internal organs are removed from the processing conveyor. The removal of carcasses and their internal organs, as well as transport to the work station for separating and cleaning, is completely automated.

Highlighted Features

  • Height adjustment of the working platforms to ensure the maximum ergonomic support.

  • Working platforms are made out of stainless materials.

  • Synchronisation of carcass and organ transporters.

  • Automatic removal of internal organs or carcasses that are non-compliant with health regulations.

  • Optional vacuum waste removal.

  • Built-in sanitary equipment on all working platforms.

5.- Cooling Room

Cooling Room

Meat is transported via a rapid cooling system to the cooling room. The transport of meat is either automatic, manual or combined. Automatic transport, which is operated via a control console, enables the optimal manipulation of pig halves.

Highlighted features

  • Transport through a rapid cooling system ensures quality meat.

  • The possibility of automatic, manual or combined transport.

Frigoríficos Porcino - Equipamiento y Sectores