Technological equipment of the meat workshop (diagram)

Meat is an essential food product. This is the main supplier of natural protein necessary for the normal functioning of the human body. About how and where meat is processed, what equipment use will be discussed in this article.

History reference

At the initial stage of development, people, along with gathering, were engaged in fishing and hunting. Eating meat has had a huge impact on brain formation. In the era before the reign of Peter 1 there was no single place for beheading animals. Animals were killed in different places: right on the street near the 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 were already 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 is being developed in the meat shop, which allows the processing of large quantities of raw materials.

How to organize the work of the meat shop?

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

A separate area is allocated in the room where meat is processed. Here tanks with small sides, tables for cutting carcasses, boning of its individual parts and cutting meat into portioned slices are installed. The universal drive deserves special attention , which is simply indispensable. It is equipped with removable mechanisms. The equipment of the meat shop is simple, therefore, does not cause difficulties in maintenance.

The whole process begins with thawing and washing the meat, which is in limbo. Some businesses use a huge bathtub with running water. Before this procedure, the carcass is cleaned and the mark 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 all this is transferred by workers. The bones are cut, 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 prepared semi-finished products. Behind the board is a box of spices and scales.

Mechanical equipment and inventory

• Chopping chair, which is a round block of solid wood. Its diameter is sixty centimeters, and its height is eighty. Such a chair is suitable for small enterprises. On large, band saws are installed. The place of work is equipped with inventory: grunts and an ax.

• The equipment of the meat workshop includes a cutting table on which meat is crushed, cleaned and cut. Moreover, each employee is given a separate place. The table should be at least 1.5 meters long, one meter wide and ninety centimeters high. The cover is made of metal. On the edges of the edges are attached so that the liquid does not drain onto the floor. Under the lid, boxes are installed in which the inventory is stored.
• The equipment of the meat shop is not complete without production tables . Their length depends on how many jobs are foreseen to be allocated at the enterprise for working with meat semi-finished 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 is installed for cooling the meat during storage. In specialized tables, a refrigerator has already been installed at the bottom. But not everyone can buy such a table, therefore, for short-term storage of meat products, many use shelving units that have different sizes and can be easily moved if necessary.

Electric machines for the meat shop

• The equipment of the meat workshop for the production of minced meat at small enterprises consists of table-top meat grinders , which are installed in the same place where meat is crushed 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 table scales, chopping boards, knives, grills, mortars with pestles, containers for breading, containers .
• If the assortment contains cutlets, it is necessary to install equipment for the workshop of meat semi-finished products, which is a cutting machine . A mobile bath with raw materials is placed on the right, and a table for laying cutlets or a mobile rack is to the left of the machine. Ready-made semi-finished products are stored in refrigerated cabinets, which are located in the workshop.

Scheme of the equipment of the meat shop

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

• A stretcher or a large box for carrying meat is placed right at the entrance.
• Then a rack with hooks is mounted on which meat carcasses are hung.
• Behind it is a large bath with a shower equipped with a brush.
• Then place a deck on which meat is chopped.

Next in order:

• Several production tables.
• Bathtubs on wheels that can be moved to another place at any time.
• Meat grinder with individual drive.
• Universal meat processing machine.
• The machine on which cutlets are molded.
• Table with scales for weighing semi-finished products.
• Rack for temporary storage of products.

• Case for cooling meat preparations.
• Commodity scales.

On one of the walls there are stands with useful and necessary information about the following:

• Sanitary requirements.
• Samples of stigma on meat.
• Decoding of marking on cans with canned food.
• Technical characteristics of the equipment, the rules for its operation and safety during operation.
• Plates with its description and purpose are hung over non-mechanical equipment.

Sanitary requirements

Meat is the most suitable breeding ground for various parasites. That is why during work it is necessary to comply with sanitary rules for processing equipment and tools. If mechanical equipment was used in the processing of meat, 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 grease parts of mechanical devices with oil. It is necessary to observe sanitary requirements in order to prevent the occurrence of food poisoning, helminthic and infectious diseases.