In a pig slaughtering line, scalding and dehairing are two core processes that directly determine carcass hygiene, appearance quality, and production efficiency.
Below is a summary of the types of equipment, technologies, and key operating points.
The core principle of scalding equipment is to use hot water or steam to heat the pigskin, loosening the hair follicles. Precise control is crucial.
The temperature is typically 60-65°C, and the scalding time is about 3-5 minutes.
Adjustments need to be made based on the breed of pig, season, and weight.
Dehairing equipment (also called a dehairing machine) uses a high-speed rotating rubber scraper or U-shaped rod to beat and rub the carcass, removing loose hair.
Subsequent finishing: After dehairing, the carcass usually needs to enter a singeing furnace to burn off any remaining fine hair and disinfect it.
Finally, it undergoes final cleaning using a carcass cleaning and polishing machine. When selecting equipment, first, match the production scale (hourly slaughter volume).
Second, weigh the hygiene level (steam/spray tunnels are better) against investment and operating costs (immersion type is traditional but easier to modify).
Finally, the reliability of the equipment and the service support capabilities of the supplier must be considered.