Results 1 to 5 of 5

Thread: Butchery

  1. #1
    Join Date
    Dec 2004
    Location
    Romania
    Age
    58
    Posts
    66
    Rep Power
    20

    Butchery



    It seem we will be in 2007 a member of UE(!!!!!). The old technology will be change with a new one.
    A good period for every technician HVACRE we will be full of non returnabile funds.(!!!!!!!!).Maybe IC SHI will open his busines here? (in a financial paradise )Dreams!!!!with open eye.Nowbody can take*t.
    Here is a important question for my curiosity
    1 What mean new technology for a butchery (sloughterhouse)
    in your country ?
    2 What mean new technology for milk factory? etc.................................................................................

    ( if you have time for this sensibile teme,In
    Romania is full winter & dead season for RE.)
    Last edited by Servicefrigo; 10-02-2005 at 07:54 AM.



  2. #2
    Join Date
    Dec 2004
    Location
    Romania
    Age
    58
    Posts
    66
    Rep Power
    20

    Re: Butchery

    Me again
    butchery=slagterhouse=abattoir in my dictionary
    old proces;(chicken)
    step 1 quick freezer from 20*C to 2*C 4-8 hours
    step 2 coldroom storage 1*C for 10 - 48 hours
    step 3 quick freezer from 2*C to - 20*C 4-6 hours
    step 4 long time prezervation - 25*C
    This is the right combination in your country?
    please let me now
    Regards

  3. #3
    Join Date
    Apr 2004
    Location
    UK sunny North Devon
    Age
    65
    Posts
    46
    Rep Power
    0

    Re: Butchery

    Hi
    Each EU country has differant laws relateing to food storage
    Last edited by jan behnke; 09-02-2005 at 09:50 PM.

  4. #4
    Join Date
    Oct 2003
    Location
    Belgium
    Age
    62
    Posts
    5,645
    Rep Power
    34

    Re: Butchery

    Quote Originally Posted by Servicefrigo
    Me again
    butchery=slagterhouse=abattoir in my dictionary
    old proces;(chicken)
    step 1 quick freezer from 20*C to 2*C 4-8 hours
    step 2 coldroom storage 1*C for 10 - 48 hours
    step 3 quick freezer from 2*C to - 20*C 4-6 hours
    step 4 long time prezervation - 25*C
    This is the right combination in your country?
    please let me now
    Regards
    I have a client/slaughtery www.lammenspoultry.com in the chicken business (6000 chickens/hour)

    At their website, you will see an aerial view of the factory I took some years ago when you pass the mouse pointer over "Home" Took +/- 120 pictures while flying overhead in an ultralight.

    They (the chickens of course) go in a quick cooling tunnel for +/- 1,75 hours (a very long chain) and are then cooled to 2°C.
    You can see a picture of it under 'Productie" , the picture on the right (the blue chain, lenght of the room +/- 150 ft)

    Their HACCP rules states that this has to be done in less then 2 hours.

    Then the meat cutting, deviding it in portions and automatic selectioning by weight.

    Under "Kwaliteit', you can see a screenshot of the Radford system.
    The fresh parts goes then in storage coolers at -1°C.

    The parts that has to be frozen goes during the day in the freezer which is kept at -8°C. As soon it's full (+/- evening) they start the quick freezing process (lower electricity price during the night) at air off temperatures of -37°C.
    In the morning (5 PM) they empty the quick freezer into a storage freezer at -20°C.
    Last edited by Peter_1; 18-02-2005 at 10:05 PM.
    It's better to keep your mouth shut and give the impression that you're stupid than to open it and remove all doubt.

  5. #5
    Join Date
    Dec 2004
    Location
    Romania
    Age
    58
    Posts
    66
    Rep Power
    20

    Re: Butchery

    It seems we will have the same rules in a imediate future. It*s intersting ,and healthy of course,.Probably with pigs ,which is a very apreciate product in my country it will be the same process

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •