SLAUGHTER HOUSE

EQUIPMENT
ENGR. RODWIN DERICK CATIIS
RESTRAINER
 RESTRAINER
RESTRAINER - SLAUGHTERHOUSE EQUIPMENT USED TO SECURE AND RESTRICT THE BODY
MOVEMENTS OF THE ANIMAL IN UPRIGHT POSITION PRIOR TO STUNNING.
- ALSO CALLED AS STUNNING BOX OR KNOCKING PEN
(FIGURE 1 – FOR HOG; FIGURE 2 – FOR LARGE RUMINANT)
STUNNER
STUNNER
Stunning - process of rendering an animal unconscious prior to dressing or
slaughtering (sticking and bleeding)
 
Stunner - device/equipment used to render the poultry animal unconscious
before dress/slaughter
- Also called captive bolt (for large ruminant)
-MECHANICAL STUNNER
-ELECTRICAL STUNNER
MECHANICAL STUNNER
TYPE OF STUNNER THAT DRIVES A BOLT TO THE POULTRY ANIMAL’S HEAD TO RENDER IT UNCONSCIOUS.
TYPE OF BOLT

Penetrating
Type of mechanical stunner that drives a
concaved bolt tip to penetrate the skull of
the animal to severe the brain.
Non-penetrating/Percussion
- Type of mechanical stunner that drives a
mushroom-shaped bolt head against the
forehead of the animal that causes
concussion on the cranium and the brain
without penetrating the skull.
MECHANICAL STUNNER

TYPE OF DRIVER PART

o Blank cartridge
- Mechanical stunner that uses explosion from blank
cartridge with gunpowder to drive the bolt.

PISTOL TYPE CYLINDER TYPE

MECHANICAL STUNNER
TYPE OF DRIVER PART
o Pneumatic
- Mechanical stunner that uses
compressed air to drive the bolt.
ELECTRICAL STUNNER
- TYPE OF STUNNER THAT ALLOWS THE CURRENT TO PASS THROUGH THE POULTRY
ANIMALS TO RENDER IT UNCONSCIOUS.
- Automatic - Manual
- Type of electrical stunner that - Type of electrical stunner wherein
the conductor of electricity is
automatically applies electricity to the manually applied to the head of the
poultry animals. poultry animal.
AUTOMATIC ELECTRICAL
STUNNER
oWaterbath
- Type of electrical stunner that uses water to allow the flow of current from the equipment to the submerged poultry animals.

- Head only
o Type of waterbath stunner that
applies electricity on the head of
the poultry animals.
- Whole body
Type of waterbath stunner that applies
electricity on the whole body of the
poultry animals
AUTOMATIC ELECTRICAL
STUNNER
o Electrode assembly
TYPE OF ELECTRICAL STUNNER THAT USES ELECTRODE ASSEMBLY TO ALLOW FLOW
OF CURRENT FROM THE EQUIPMENT TO THE POULTRY ANIMALS TO BE STUNNER
MANUAL ELECTRICL STUNNER
WALL-MOUNTED HAND-HELD
MANUAL ELECTRICL STUNNER
o PORTABLE
TYPE OF APPLICATION
ELECTRICAL STUNNER
Manual
Head only type
TONG TYPE CALIPER TYPE
MANUAL
Head to back type
Automatic
SCALDING
SCALDING
SCALDING
- process of subjecting an animal to heated water to loosen animal’s hair/feather
from its skin prior to feathering
 
SCALDER TANK
- slaughterhouse equipment that can contain water which is heated to loosen the
animal’s hair from the follicles
Classification based on Scalding Water
Application
Immersion - poultry animals are being submerge for scalding
Classification based on Scalding Water
Application
Spraying - heated water is evenly sprayed on the poultry animal’s body for
scalding.
Classification based on Scalding
Capability
a. Hard Scalding - results into easier removal of feathers and loosens the stratum
corneum (cuticle) of skin surface. This type of scalding produces a skinless
carcass.
b. Medium Scalding - appropriate for mature poultry animals whose feathers are
more difficult to remove. This type of scalding produces carcass with pinkish
skin.
c. Soft Scalding - feathers are loosened without causing appreciable damage to
the outer layers, the cuticle or skin surface. This type of scalding produces
carcass with skin containing a waxy yellow-pigmented layer.
Classification based on Scalding Water
Heating Process
a. Direct Heating - Source of heat is directly in contact with the scalding
chamber and/or to the scalding water.
b. Indirect Heat - Used boiler and heat exchanger to increase the temperature of
water to be delivered and used at the scalding chamber
DEHAIRING/DEFEATHERING
DEHAIRING
Dehairing - removal of hair from the skin of an animal after scalding as
part of the process of preparing its meat for food
Classification
1. Presence of dehairing wheel
a. With dehairing wheel
b. Without dehairing wheel
CLASSIFICATION
1. Orientation of dehairing shafts
a. Horizontal
b. Vertical
Defeathering or plucking
Defeathering or plucking - process of removing the feathers from the skin
of poultry animal after scalding as part of preparing its meat for food
Defeathering Mechanism
1. Rubber fingers (a)
2. Bristles or filaments (b)
Defeathering Machine Orientation
1. Vertical type (a)
2. Horizontal type (b)
Defeathering Rubber Fingers
Mounting
1. Perpendicular to the shaft
2. Parallel to the shaft
SPLITTING
SPLITTING
Splitting - cutting or dividing the carcass into equal halves
 
Splitting saw - tool with a metal blade designed to cut/divide the carcass
Classification
MOTION/ACTION
CIRCULAR SAW BAND SAW
Classification
MOTION/ACTION
Reciprocating saw
Classification
POWER SOURCE
ELECTRIC - SPLITTING SAW THAT MAKES USE OF
Manual- splitting saw that makes use of power ELECTRICAL ENERGY TO DRIVE A MECHANICAL
from human muscle only LOAD
Classification
POWER SOURCE
HYDRAULIC - SPLITTING SAW THAT MAKES USE PNEUMATIC - SPLITTING SAW THAT MAKES USE
OF LIQUID UNDER PRESSURE TO DRIVE A OF PRESSURIZED AIR TO DRIVE A MECHANICAL
MECHANICAL LOAD LOAD
PLATFORM
PLATFORM
Platform -equipment used by the operator to reach the required height to
perform slaughtering process
Classification
Stationary platform - has a fixed Mechanized platform - capable of
height for a specific application such as moving vertically and horizontally
bleeding, dehiding, evisceration and
splitting.
Overhead rail system
Overhead rail system
Overhead rail system - suspended solid steel track that consists of main frame,
rail hangers, rails, trolleys, and shackles which is used to transfer animal
carcasses from one processing stage to another during slaughtering
Classification
1. Type of Rail Tracks
a. Monorail - consists of a single rail track provided for one-wheel trolley
b. Double rail - consists of two-rail track provided for two wheel trolley
Classification
2. Type of Shackles
a. Single shackling point - the head of the animal or carcass can be attached
to the shackling point.
b. Two shackling points - two feet of the animal or carcass can be attached to
the shackling point.
Classification
2. Power Source - Movement of carcass on trolley along the rail shall depend
on the power drive
a. Manually operated - Slight manually pushing/pulling animal/carcass on
the trolley to move on the overhead rail system.
b. Semi-mechanized - Mechanized operations are only applied on selected
portion of the slaughtering process (i.e. elevator and lowerator)
c. Mechanized - Fully-mechanized overhead railing system that operates
continuously at a constant speed of travel
Chilling
Chilling
Chilling - process done by lowering the temperature of the carcass within 4 °C
to 0 °C to reduce microbial growth to a level that will maximize its shelf life
Classification
1. Water Cooling Process
a. Using ice - Type of chilling tank that uses ice to lower the temperature of
the water used during chilling
b. Using refrigeration system - Type of chilling tank that uses refrigeration
system to lower the temperature of the water during the chilling
Classification
1. Water Circulation
a. Manual - Type of chilling tank that consists of stationary chilling chamber
where carcasses are being submerged for chilling, and a drain. This type of
chilling tank requires manual agitation of water.
b. Automatic - Type of chilling tank that uses agitators or aerators to reduce
thermal layers in the tank as well as to keep the carcasses floating during
the process. This type of chilling tank shall be further classified according
to type of agitator.
c. Mechanical - Type of chilling tank that uses a rotating auger or paddles as
agitating mechanism during chilling