Entering the animal to slaughter hall
The information regarding animals such as weight and type is entered into centralized data monitoring system.
The animal is entered through the ramp or a mechanical restrainer for humane slaughtering.
To avoid the ingress of outside air when the animal enters, heavy-duty plastic strips or high-velocity air curtains are present in our facilities.
Slaughter the animal as per Halal rituals
Always towards Qiblat, all our facilities ensure usage of a sharp knife.
The animal is slaughtered on a stainless steel slaughtering and bleeding table.
Bleeding
We design facilities that allow 2-3 minutes for vertical bleeding prior to proceeding for the processing of the carcass.
Leg and Horn Cutting
Facilities designed by us uses a hydraulic operated special cutter (FREUND- German Technology) to cut the front leg and horn of an animal, while the carcass is hanging on the bleeding rail prior to transferring it to the processing rail.
Transfer from Bleeding to Processing Rail
Using a specially designed transferring system, our vessels transfers the carcass from the bleeding rail to the processing rail.
Facilities then, cut the hind leg with a hydraulic operated cutting tool (FREUND- German Technology).
Pre-Skinning
Using a sharp knife, the front and back end skin is prepared for the complete dehiding of the carcass at the next station.
Mechanical Dehiding
Then, the process of dehiding of the sheep/goat suspended from overhead conveyor or rail with stripping system from 100 to 250 sheep per hour takes place.
Evisceration
In this process, the internal organs of the Cattle/ Camel including stomach, red and white organs are removed with the help of pneumatic operated abdominal spreader.
The removed by-products are collected in an undertray which dispatches them to the stomach preparation room for further process by a pneumatic or manual conveying system.
Splitting
In this process, the carcass is vertically cut into two half using an electrically operated hand-held band saw machine (FREUND- German Technology)
Veterinary Inspection
A highly qualified veterinary doctor inspects the carcass with the support of an uplifted platform.
At this station, the halved carcasses are cut into two pieces with the support of an electric hoist, pneumatic movable platform and electrically operated reciprocating saw (FREUND- German Technology).
Dispatching/ Cold Store
At last, the quartered carcasses are stored till dispatch.
While developing our facilities we ensure proper separation in space or time of the operations. In order to facilitate ease of operation, maintenance and serviceability upon handover to owners, all our developments have a high level of maintainability and a long term cost optimizing attributes.
Being a significant member of the region, we aim to serve the society in the most efficient and effective way possible.