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The layout of an abattoir must meet the requirements of humane slaughter while ensuring standards of hygiene, health, and safety in meat production. The design of the abattoir is a critical step before the installation of slaughter equipment. The success of this design impacts the subsequent operations of the slaughter enterprise and the quality of the meat products. The design of an abattoir includes the overall structure, slaughtering workshop, water supply system, power system, ventilation system, storage system, and more.
A slaughter pen is used to collect and store large numbers of animals for slaughter and should have a roof, quarantine rooms, vehicle quarantine, animal unloading equipment, isolation areas, and water and feeding facilities. After veterinary examination, animals are sent to the slaughter pen. They rest in a nap room to return to normal physiological condition before slaughter to ensure meat quality. The slaughtering workshop design includes changing rooms, hanging areas, bleeding lines, carcass processing lines, viscera processing rooms, quarantine rooms, acid discharge rooms, dividing lines, and cold storage. The design must meet the specific height and length requirements for different animals, and the slaughtering and bleeding lines should be separated from other functional areas.
A slaughterhouse is equipped with animal holding pens, quarantine rooms, and animal unloading equipment. It includes stunning equipment, slaughtering lines, carcass and viscera processing lines, scalding and dehairing tools, and skinning and evisceration tools. The facility also has quarantine areas, acid discharge rooms, dividing lines, and cold storage facilities. Additionally, it includes water supply and waste management systems, ventilation systems, and safety and hygiene equipment.
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