Technological equipment of the meat shop (diagram)

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

Meat is the most important food. This is the main supplier of natural protein, necessary for the normal functioning of the human body. How and where meat is processed, what equipment is used, will be discussed in this article.

Historical background

At the initial stage of development, people, along with gathering, were engaged in fishing and hunting. Eating meat food had a huge impact on the formation of the brain. In the era before the reign of Peter 1, there was no single place for decapitation of cattle. Animals were killed in different places: right on the street near ravines, in the hallways of their houses or in the markets.

The first massacres in Russia appeared in 1739. They were chamber or hall rooms. At the beginning of the twentieth century, 4250 public slaughterhouses had already been built. In addition to them, there were workshops for the production of sausages. Since then, the meat industry began to develop at an accelerated pace. Every year, new technological equipment of the meat workshop is developed, which allows processing raw materialsin large quantities.

How to organize the work of the meat shop?

Food establishments such as canteens and restaurants have facilities for meat processing. They have a full production cycle, but the technological processes are not fully mechanized. This is due to small areas where it is difficult to install this or that equipment.

Indoors there is a separate area where meat is processed. Tanks with small sides, tables for carcass cutting, deboning of its individual parts and cutting meat into portioned pieces are installed here. The universal drive deserves special attention, without which it is simply impossible to do. It is equipped with removable mechanisms. Meat shop equipment is simple and easy to maintain.

The whole process begins with thawing and washing the meat, which is in limbo. Some businesses use a huge tub of running water. Before this procedure, the carcass is cleaned and the brand is removed from it. Then the meat is dried and divided into parts. All this is done on 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 conveyor, then the workers carry it all. The bones are chopped and the meat is cut into smaller pieces. This work is done on a cutting board. To the left of it is a tray with pieces of meat, and to the right - with ready-made semi-finished products. Behind the board is a box of spices and a scale.

Mechanical equipment and supplies

Cutting chair, which is a round block of hardwood. Its diameter is sixty centimeters, and its height is eighty. This chair is suitable for small businesses. On large ones, band saws are installed. The place of work is equipped with inventory: grunts and an ax

• Meat shop equipment includes a cutting table, on which meat is deboned, cleaned and cut. Moreover, each employee is provided with a separate place. The table must be at least 1.5 meters long, one meter wide and ninety centimeters high. The cover is made of metal. Edges are attached to the edges so that the liquid does not drain to the floor. Under the lid, boxes are installed in which inventory is stored.
• Meat shop equipment is not complete without production tables. Their length depends on how many jobs are planned to be allocated at the enterprise for working with semi-finished meat products. The calculation is simple: for one employee - one meter twenty-five centimeters of the total length of the table. If it is ordinary, a cabinet for cooling meat during storage is installed to it. In specialized tables, the refrigerator compartment is already installed at the bottom. But not everyone can buy such a table, so for short-term storage of meat products, many use racks that have different sizes and can be easily moved if necessary.

Electric butcher machines

Meat shop equipment for minced meat at small enterprises consists of desktop meat grinders, which are installed in the same place where meat falls off and semi-finished products are produced. Some install universal drives with removable nozzles. But large enterprises can afford modern equipment: cutters, meat grinders, meat mixers. Moreover, each machine has an individual drive

• The workplace for the production of semi-finished products is equipped with bench scales, cutting boards, knives, grates, mortars with pestles, breading containers, containers.
• If there are cutlets in the assortment, it is necessary to install equipment for the meat semi-finished products workshop, which is a cutlet molding machine. The mobile bath with raw materials is placed on the right, and the table for stacking cutlets or a mobile rack is placed on the left of the machine. They store ready-made semi-finished products in refrigerated cabinets, which are located in the workshop.

Meat shop equipment scheme

Primary processing of raw materials and preparation of semi-finished products are carried out in the production room, which is the meat shop. Equipment and inventory are placed in a certain order along the walls, from left to right clockwise:

• A stretcher or a large box for carrying meat is placed right at the entrance.
• Then a rack with hooks is installed, on which meat carcasses are hung.
• Followed by a large tub with brushed shower.
• Then they placea deck on which they chop meat.

Next in order:

• Several production tables.
• Tubs on wheels that can be moved to another location at any time.
• Meat grinder with individual drive.
• Multipurpose meat processing machine.
• The machine on which cutlets are formed.
• Table with scales for weighing semi-finished products.
• Shelving for temporary storage of products.

• Meat cooling cabinet.
• Commodity scales.

Stands with useful and necessary information about the following are placed on one of the walls:

• Sanitary requirements.
• Samples of branding on meat.
• Deciphering the markings on cans of canned food.
• Technical characteristics of the equipment, rules for its operation and safety during operation.
• Descriptions of non-mechanical equipment are hung over the equipment.

Sanitary requirements

Meat is the most suitable breeding ground for various parasites. That is why during work it is necessary to observe sanitary rules for the processing of inventory and tools. If mechanical equipment was used during meat processing, at the end of the working day it must be disassembled and thoroughly washed with hot, up to 65 degrees, water with the addition of detergents. Then rinse well with warm water and allow time to dry. Then wipe with a clean towel and lubricate the parts of the mechanicaloil fixtures. It is necessary to comply with sanitary requirements in order to prevent the occurrence of food poisoning, helminthic and infectious diseases.