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High Quality Production

We guarantee high-speed and hygienic production of our automatic slaughter and abattoir machines that eventually lead to its high-quality production.

Lead Time Assurance

The high-quality and high-speed production of our equipment completes the task in a very short period that can guarantee lead time for all the upcoming orders.

Reliable Service

We never delay our shipments and offer our customers on-time delivery. We take all the optimum measures to satisfy our clients with our services that make us the most reliable in the market.

Low
Cost

We proudly want to prosper your businesses, which is why we have to offer you exciting packages and affordable rates.

ABOUT US

Zhucheng Xinshunda machinery co.,ltd. is a well-renowned firm that excels in the manufacturing of top-quality slaughter equipment. We are a corporate of professionals and well-skilled engineers that take all measures to provide our clients with the safest and highly efficient multipurpose machines. We value all our customers in each corner of the world which is why we also make halal abattoir equipment for you. We proudly support different factories by providing them with the best equipment and machines for their slaughterhouses that run for a prolonged time, such as our automatic poultry processing machine that is energy and time-efficient.

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PRODUCTS

How Poultry are slaughtered and Processed for Meat?

Broiler birds (meat chickens) might take up to seven weeks to reach market weight. Workers trained in humane care arrive at the farm to collect each chicken by hand once they've attained the appropriate size and weight. During this operation, chickens are put into holding cages or modular bins created for transit to the processing facility to ensure that birds do not injure themselves or other birds and that air may circulate. We've broken down the remaining phases of how chickens are slaughtered and processed for meat to explain them in greater depth. Step 1: Arrival at the Processing Plant The well-being of chickens is carefully monitored while they are reared on the farm, and the same is true during their brief journey to the processing factory. The birds don't go large distances because this excursion is usually less than 60 miles distant. Step 2: Stunning Workers trained in humane handling delicately hold the birds by their feet on a moving line after they arrive at the processing factory. The hens get quiet in a couple of seconds thanks to "rub bars," which create a pleasant touch on the chicken's breast. This, in conjunction with dim illumination, is used to soothe birds. Every effort is made in modern poultry processing factories to process hens fast and painlessly. Before the killing, they are made unconscious and painless. The predominant method of stunning broilers before slaughter in the United States s "electrical stunning." It is the most often used way of putting birds asleep. A few establishments in the United States use controlled atmosphere stunning (CAS) devices for broilers. Carbon dioxide is used in these systems to render birds insensible. Another CAS system stuns birds by lowering the air pressure. Step 3: Slaughter To avoid the agony, technology has made slaughter incredibly rapid. While a single slash to the throat of an unconscious bird is often successful, if the blade happens to miss for whatever reason, skilled professionals are on hand to immediately euthanize any surviving birds. Proper equipment maintenance and this backup “human” mechanism are critical to a quick and humane killing procedure. Step 4: “Evisceration” Following the killing, the feathers of the birds are removed. This is required to prepare the bird for processing. This is done by immersing the chicken in hot water for a few minutes to loosen the feathers. A "picker" machine with hundreds of tiny rubber "fingers" that involve extracting the feathers is used to remove them. After the feathers have been removed, the birds are taken to an "eviscerating" line where internal organs and feet, commonly known as "paws," are removed. Every component of the bird is used; for example, in Asian nations, chicken feet are considered a delicacy, while feathers are converted and used as protein in specific animal feed. Step 5: Cleaning and Chilling After the organs have been removed, the carcasses are washed and examined. Water and an organic rinse may be applied to each bird as an additional strategy to decrease bacteria. Any substance used for this purpose is strictly regulated by the USDA and certified for use in food production. According to research, using these rinses does not endanger human health; somewhat, it improves the wholesomeness of completed products. Before this procedure, which includes freezing the birds to keep them fresh and clean, corporate quality assurance and food safety professionals verify them for quality, food safety, and wholesomeness. Step 6: “Second Processing” The carcass is usually sliced and deboned after being adequately tested and refrigerated to fit various products. These goods may include fresh or frozen chicken sold in supermarkets, chicken utilized in restaurants, or chicken exported, depending on the manufacturing facilities. This provides convenience items available in "tray-packs" at your local grocery store, like drumsticks, thighs, leg quarters, wings, breasts, and other things. Overall, each piece of chicken is evaluated for quality, wholesomeness, and food safety before reaching customers, with over 300 safety checks performed along the process. Step 7: Packaging and shipping After the chicken is chopped into pieces, it is placed in trays and wrapped. The wrapped goods are then re-evaluated to verify that they meet or exceed the standards of both the consumer and the customer. The goods are next run through a metal detector to confirm that there is nothing in the packaging that does not belong there. Finally, the chicken has arrived at your neighborhood market. Trailers are examined before being loaded onto trucks to ensure they are in good working order and are adequately cooled and cleaned. After completing a shipping load, the trailer is sealed with a tamper-evident seal. To maintain product safety and wholesomeness, the seal is not broken until the product reaches the buyer. Manufacturers of Poultry slaughter equipment provide the highest-quality chicken processing machinery and equipment, facilitating easy and fast meat processing.

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Buyer Guide for Poultry Processing Equipment

Poultry processing is a procedure of preparing meat from different types of birds which is consumed by humans. Turkeys and chicken are the most popular form of poultry. However, other profitable poultry meats that are available come from geese, ducks, pheasants, quails, pigeons, emus, and ostriches.  So now you have thought to upraise and process your chicken meat, the research is done, and you know how the perfect broiler is raised. Now you are getting ready for poultry processing day. It is necessary to be prepared and to get ready all the processing equipment before butchering. You will focus more on how to handle your chickens when all the equipment and tools are already prepared. Fresh Water for Poultry Processing We will discuss other equipment later, but the first thing you need is to have access to water. Some individuals are okay with buckets of water passed to the procession station, but it is more convenient to set up your station right next to a running water source. Water will be used for four things: Washing and cleaning your hands, tools, knives, and the birds. Scalding of the birds, that is, if you are defeathering birds by using a scalder. Water is also used to run a plucker, like if you are going to use an automatic plucker. In washing the carcass, if you de-feathered the bird and then sock in it, you move to the next bird. This process is done to make them cool after scalding is done and later store all of them while working on the remaining flock. So, make your best efforts to get close to a clean water source. It should also be drinkable water, either from a private well or from city water. It must not be water crossed over a garden hose, as they are considered inappropriate for food processing methods. Ice The ice will be used to cool and chill the birds, and you might use it to regulate the temperature of the scalder. At your processing station, you may place it in a cooler.  Soap and Disinfectant You will need soap and disinfectant to wash all the areas where you have done the processing of chicken. This step will ensure the protection of the health and safety of meat consumers. Moreover, it is good to use soaps and sanitizers to wash up and clean between chickens, particularly when you encounter unhealthy chicken that is non-consumable. You have to be careful when cutting internal parts of your chicken as you process the birds. If the organs are cut accidentally, the meat will be contaminated. So, in order to avoid such mishaps, make sure to wash your hands and clean your tools between birds. Sterilizing Equipment You can buy sterilizing machines, or you can also sterilize your equipment or tools yourself. It is convenient to have a sterilizer on hand if you contact any unhealthy bird. Bags, Buckets, and Trash Bins If you have a large flock, it will be better to have access to more trash bags, bins, and buckets. These things are beneficial for catching the blood and keeping the area clean when draining it. Poultry Processing Cones Poultry processing cones are very helpful when cutting the carotid artery or beheading the chicken because they make handling easier by holding the chicken in place when dispatching. It also helps in providing an area to put the carcass. The blood drains out from the body at the same time. Dispatching Aids for Poultry Processing There are a few options to study what you use to dispatch your chicken: Hatchet and Block In this case, you will put the chicken neck between two nails precisely placed on the chopping block and then remove the head from the body. This process is called the beheading method. Cone and Poultry Killing Knife If you chose to cut chickens’ throats, you would need a sharp knife for chicken processing. For this method, ensure proper knife sharpers if you are processing a larger flock. Broomstick Method The broomstick is used as a process of breaking the chicken’s neck. It can be done by using a hand or with the help of a broomstick. Co2 Chamber This method requires a Co2 chamber, gas, and patience for chicken processing. Pellet Gun Pellet gun creates stress for the chicken that causes hormone flow and results in hard meat. It is essential to keep your chicken calm and maintain quality meat. Poultry processing machinery is widely used in many chicken processing sectors. It depends on personal preference whether to choose any of the above methods or tools for processing the chicken. FAQ How much does poultry processing equipment cost? The cost of poultry processing equipment can vary depending on the particular machine. However, the average cost of a poultry processing machine is around $10,000. What are the benefits of using poultry processing equipment? The benefits of using poultry processing equipment include faster and more efficient production, decreased labor costs, and increased safety. What are the most common poultry processing problems? The most common poultry processing problems are improper chilling, improper sanitizing, and contamination by harmful bacteria and viruses.    

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