When to Use Meat Processing Equipment？

8 Key Types of Equipment in Meat Processing Facilities

When it comes to sourcing meat products, many consumers often overlook the intricate processes involved between the farm and their shopping carts. Before meat products land in grocery stores, they are processed in specialized facilities known as meat processing plants. These establishments are substantial operations that must comply with strict safety and handling regulations dictated by the FDA and USDA and require specialized equipment to operate effectively. Here is a deeper insight into these facilities and the equipment they employ.

WHAT IS A MEAT PROCESSING FACILITY?

Meat processing facilities, often referred to as slaughterhouses, are pivotal in converting livestock into consumable meat. These plants oversee every aspect of the process, ranging from the initial intake of the animals to their final packaging for distribution. With historical roots, the techniques and technological advancements in these plants have significantly progressed, emphasizing the adoption of specialized machinery for enhanced efficiency, safety, and hygiene.

KEY EQUIPMENT IN MEAT PROCESSING FACILITIES

A wide array of equipment is present in a meat processing facility. Although the size and functions may differ, most machinery is constructed from food-grade stainless steel to maintain hygiene standards. Here are some fundamental equipment types utilized in these plants:

1. CUTTING TOOLS AND MEAT SAWS

Among the most basic tools in a meat processing facility are knives designed for meat cutting. Having sharp knives is crucial for ensuring both speed and safety in meat handling. Dull knives can lead to the need for excessive force, increasing the risk of injuries.

In larger processing setups, meat saws play an essential role. These robust stainless steel saws are equipped with fine-toothed blades, enabling rapid disassembly of whole animals into manageable sections.

2. MEAT GRINDERS

Meat grinders are essential machines in meat processing facilities, aiding in cutting, mixing, chopping, or mincing meat. This equipment facilitates the creation of ground meat products, which can be shaped into patties, sausages, or sold in bulk for consumer use.

3. SLICERS

Slicers provide the capability to cut meat products into various thicknesses. They serve to produce deli meats, bacon, steaks, pork chops, and more. These machines ensure even slices at a fast pace while contributing to a safer working environment through automation.

4. SMOKING AND CURING OVENS

A smoking and curing oven is another key piece of equipment in a meat processing facility, often coming with a higher price tag, especially if it's of superior quality. Smokers allow manufacturers to create delicacies such as ham, bacon, and jerky through an intricate curing process.

5. MACHINE FOR MAKING MEATBALLS, PATTIES, AND SAUSAGES

Historically, forming meatballs and patties was a manual task. Nowadays, specialized machinery can automate this process, producing hundreds in mere minutes. Additionally, sausage machines can efficiently stuff and tie casings, streamlining production in collaboration with industrial grinders.

6. COOLING AND FREEZING STORAGE

Poultry and livestock cannot be stored at room temperature due to spoilage risks. Consequently, coolers and freezers are vital components in any meat processing facility. They regulate product temperatures, thereby preventing spoilage and the potential growth of harmful bacteria.

7. MEAT MIXING MACHINES

Meat mixers are integral for blending meats with spices. They are crucial when mixing large batches of ground products for meatballs, sausages, and other prepared items.

8. DRAINAGE SYSTEMS

Often overlooked yet critically important, effective drainage systems maintain cleanliness and sanitation in meat processing facilities. Systems like FoodSafe Drains help manage waste and fluids, preventing bacterial growth while ensuring a safer working environment for employees.

Different options are available from FoodSafe Drains, including the highly durable10,000 Series Slot Drain and Trench Drain systems, both crafted from food-safe stainless steel.

CHOOSING THE RIGHT EQUIPMENT FOR MEAT PROCESSING

Over time, meat processing facilities have greatly improved their operational techniques, equipment quality, and safety protocols. No matter what type of meat products your facility intends to produce, investing in high-quality equipment is crucial for achieving optimal results. These examples represent only a fraction of the various equipment you may choose for your meat processing business. Carefully assess your facility's needs to avoid unnecessary expenses and perform thorough research to find suppliers who can provide the best products.

If drainage solutions are your priority, FoodSafe Drains delivers exceptional offerings tailored for food processing facilities. Contact us for advanced, reliable drain solutions.

Meat Processing Equipment: Effective Practices for Maintaining Cleanliness

Regardless of whether it's in an independent butcher shop or a meat room within a retail grocery establishment, proper cleaning and sanitizing of equipment is crucial. This practice not only mitigates the risks of contamination and foodborne illnesses but also enhances equipment performance. When operators prioritize cleanliness, they can significantly prolong the life of the equipment while reducing maintenance requirements.

For machinery like Hobart brand meat room equipment, the cleaning and sanitization procedures are often similar, though specifics can vary based on removable components needing manual cleaning and lubrication. Familiarizing oneself with which parts necessitate unique cleaning methods can help avoid issues such as rust formation.

Operators must adhere to cleaning protocols before the first use of any meat processing equipment and following daily operations. If the machinery will be inactive for an extended period, it should be cleaned beforehand and again before being put back into service.

Meat Saws

Meat band saws, including models from Hobart, boast a stainless-steel design featuring an open frame that allows for easy removal of parts, simplifying the cleaning and sanitization processes. Most parts can be taken apart without tools and cleaned in a three-compartment sink. These include:

• Upper pulley cover
• Lower cover (scrap pan)
• Tables (right and left hand)
• Scrap tray
• Pusher from integrated pusher carriage
• Column guard
• Carriage
• Pulley wiper
• Blade scrapers
• Lower blade guide assembly and upper guide and guard assembly
• Saw blade (please refer to the operator's manual for removal guidance)

Scrape any food particles from these components, then wash them with a neutral pH cleaning solution and sanitize them using an FDA Food Code-compliant product heated to 171 degrees F, rinsing thoroughly afterward. Allow the components to air dry on a rack to prevent moisture accumulation, which may lead to rust.

Operators can clean the open frame of the meat band saw manually using a soapy cloth, followed by sanitizing, rinsing, and air-drying. High-pressure washers (at a maximum of 1,100 psi) are also an option. When taking this route, ensure every corner and crevice is thoroughly hosed down, using a brush when required to dislodge scraps.

Before reassembling the equipment, apply a light coat of mineral oil to metal surfaces and lubricate the ball bearings on the carriage and gauge plate slide rod according to the operator's manual.

With proper care and maintenance, meat saws empower butchers and retail operators to prepare a variety of cuts catering to customer demands, whether it's pork chops or New York strip steaks.

Mixer-Grinders

Mixer-grinders are highly recommended for retail meat rooms, especially for mixing and grinding significant volumes of burger blends, ground pork, and sausages. Before cleaning a Hobart mixer-grinder, it’s essential to unplug the device and seal the electrical connection (following the operator's manual) to avoid moisture intrusion.

Similar to Hobart meat saws, Hobart commercial meat mixer-grinders are designed to facilitate thorough cleaning and sanitizing. The ergonomic and easy-access hopper streamlines cleaning by allowing full access inside.

Moreover, mixer-grinders include numerous removable components. Follow the instruction manual to detach the mixing arm, adjusting ring, plate, and knife as a first step. Afterward, remove the cylinder and the conveyor screw. Seals can be removed for cleaning by hand. Wash all components in a three-compartment sink with cleaning solution, sanitizer, and clean rinse water. Let the components air-dry on a rack and apply a light layer of mineral oil for lubrication on the mixing arm seal and other components before reassembling.

To clean the hopper of a mixer-grinder, wash it with hot water and/or an approved cleaning solution and sanitizer. Refer to the manual for specific instructions on cleaning the MG or MG mixer-grinder, which typically recommends installing a drain tray under the hopper to facilitate washing and rinsing while directing wastewater to a floor drain.

Meat Grinders

Commercial meat grinders are precisely engineered for grinding meat. Hobart models are particularly effective for processing fresh or tempered meats and can handle high-volume meat operations. They are constructed with stainless-steel exteriors that are easy to clean, incorporating a heavily tinned cylinder, worm, and adjusting ring to minimize oxidation risk.

Operators can detach the feed pan for cleaning in a three-compartment sink or tilt it to wash with soapy water, sanitizer, and rinse while still connected to the meat grinder. Whether it's removed or tilted, access is provided to detach the bowl, knife, plate, and other components for thorough cleaning and sanitation. Once air-dried on a drying rack, lubricate and reassemble the unseen components according to the operator's manual. Lastly, clean the exterior of the meat grinder, which is usually a straightforward task due to minimal residue.

Meat Tenderizers

The versatility of the Hobart 403 meat tenderizer allows it to cut various meats, including pork, chicken breast, and select beef cuts for dishes like stir-fry and fajitas. It's also suitable for preparing turkey and cheese strips for salads. Importantly, daily cleaning is essential or when switching types of meat to avert cross-contamination.

Begin by removing the guard where meat is loaded, along with the hanger lock that secures the knife cluster or strip cutter. Detach the knife cluster and strip cutter, cleaning them with a dedicated cleaning fork free of food debris. Never use this cleaning tool while the tenderizer is operational. Place all removable components in a three-compartment sink to clean, sanitize with an iodine-based solution, and rinse thoroughly. Carefully wipe the machine's exterior with a clean, damp cloth and allow it and the parts to fully air dry before reassembling.

Notice any wear on the knife cluster or strip cutter during reinstallation, and replace as necessary.

Post-cleaning lubrication isn’t required for the meat tenderizer, except annual lubrication for the gear case. Operators can check the lubricant level using the dipstick accessible via the vent hole.

Ensuring Cleanliness in Operations

Regardless of the butchering equipment being used, it is imperative to follow established cleaning and sanitizing protocols with thoroughness in execution. Training new personnel on best practices is equally crucial. The Hobart Resources page provides helpful operator manuals, spec sheets, and instructional videos.