Technological equipment of the meat department (scheme)

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

Historical reference

At the initial stage of development, people, along with collecting, engaged in fishing and hunting. The use of 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 various places: right on the street near ravines, in the hallway of their houses or in 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, there were shops for the production of sausages. Since then, the meat industry has started to develop at an accelerated pace. Every year new technological equipment of the meat department is developed, which allows processing raw materials in large quantities.

How to organize the work of the meat workshop?

Such public catering establishments, as dining rooms and restaurants, have equipped premises 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.

The room is allocated a separate section, where meat is processed. Here you can install tanks with small sides, tables for cutting carcasses, boning some of its parts and cutting meat into portions. Special attention deserves a universal drive, without which just can not do. It is equipped with detachable mechanisms. The equipment of the meat workshop is simple, so it does not cause any difficulties in servicing.

The whole process begins with the thawing and washing of meat, which is in a suspended state. Some enterprises use a huge bath with running water. Before this procedure, the carcass is peeled and the stigma 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 put separately and sent for further work. If there is no conveyor, then all this is transferred by the workers. The bones are cut, and the meat is cut into smaller pieces. This work is done on the cutting board. To the left of it is a tray with pieces of meat, and on the right - with ready-made semi-finished products. Behind the board is a box with spices and scales.

Mechanical equipment and inventory

• A chair which is a round block made of solid wood. Its diameter is sixty centimeters, and the height is eighty. This chair is suitable for small businesses. Large ones are equipped with band saws. The place of work is equipped with implements: shirts and an ax.

• Equipment of the meat workshop includes a cutting table on which meat is cut, cleaned and cut. And each employee is given a separate place. The table should be not less than 1.5 meters in length, one meter in width and ninety centimeters in height. The lid is made of metal. On the edges of the edge are attached, so that the liquid does not drain to the floor. Under the lid, boxes are installed in which the inventory is stored.
• The meat workshop equipment can not do without production desks . Their length depends on how many jobs are provided for the enterprise to work with meat semi-finished products. The calculation is simple: one worker - one meter twenty-five centimeters of the total length of the table. If it is normal, a cabinet is installed for it to cool meat during storage. In specialized desks, the refrigerating chamber is already installed in the lower part. But not everyone can buy such a table, so for a short storage of meat products, many use racks that have different sizes and if necessary move easily.

Electric machines for meat shops

• The meat workshop equipment for mincing in small enterprises consists of table mincers , which are installed in the same place where meat is crumbled and semi-finished products are produced. Some install universal drives with removable attachments. But large enterprises can afford modern equipment: cutters, meat grinders, mincing machines. And each car has an individual drive.

• The working place for the production of semi-finished products is equipped with table scales, cutting boards, knives, gratings, mortars with pestles, containers for breading, containers .
• If there are cutlets in the assortment, it is necessary to install equipment for the workshop of meat semi-finished products, which is a boiler-shaping machine . A mobile bath with raw materials is placed on the right, and a table for laying cutlets or a mobile shelving is to the left of the machine. Store finished semi-finished products in refrigerated cabinets, which are placed in the shop.

Scheme of equipment for the meat workshop

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

• Immediately at the entrance are placed a stretcher or a large box for carrying meat.
• Then the rack with hooks on which meat carcasses are suspended is established.
• Behind it is a large bath with a shower equipped with a brush.
• Then they place a deck on which meat is cut.

Next in order:

• Several production tables.
• Baths on wheels, which at any time can be moved to another place.
• Meat grinder with individual drive.
• Universal meat processing machine.
• The machine on which cutlets are made.
• Table with weights for weighing semi-finished products.
• Shelf for temporary storage of products.

• Cabinet for cooling meat blanks.
• Scales commodity.

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

• Sanitary requirements.
• Samples of hallmarks on meat.
• Decoding of marking on canned cans.
• Technical characteristics of the equipment, the rules of its operation and safety during operation.
• Above the non-mechanical equipment are posted signs with its description and purpose.

Sanitary requirements

Meat is the most suitable nutrient medium for various parasites. That's why during the work you need to comply with the sanitary rules for the processing of inventory and tools. If mechanical equipment was used in the processing of meat, at the end of the working day it should be disassembled and thoroughly rinsed hot, up to 65 degrees, with water and detergents added. Then rinse well with warm water and allow time for drying. Then wipe with a clean towel and grease the parts of the mechanical appliances with oil. Observe the sanitary requirements necessary to prevent the occurrence of food poisoning, helminthic and infectious diseases.