Pumps for giblets and slaughter waste

At specialized enterprises, poultry is slaughtered automatically by a lateral incision in the skin of the neck, jugular vein and carotid artery, without damage to the trachea and esophagus. After removing the plumage, the carcasses are fed by a conveyor to the plucking area. In the presence of a hair-like feather, they are singeed in special chambers equipped with gas burners. Waterfowl carcasses with hemp and feather residues are immersed in a wax chamber. Carcasses treated with wax mass are placed in a container with cold water.

Prepared carcasses are sent for half gutting, full gutting and deep processing. Half gutting is usually done by hand. The wall of the abdominal cavity is cut in the direction from the cloaca to the keel of the sternum, the intestines and oviduct are removed. Then the half-gutting of the carcass is fed into the beater-cleaning machines. In half-gutted carcasses, the mouth and beak must be cleaned of food and blood, the legs from dirt, growths and namin.

Carcasses processed in this way are sent for shaping, cooling, packaging and culinary processing. All modern enterprises carry out complete gutting of carcasses. With this method, the collection of secondary products of processing increases, which can be used for the manufacture of food and feed products. For example, semi-finished products, canned food, and culinary products are produced from the liver, heart, stomach and neck. Ready and the necks can be used for soup sets.