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Telephone:+86-0434-3202395
Department of International Trade
Telephone:+86-0434-3202521
E-mail:zhangfengming@spssk.com
Address: 1739 Wenkai Road, Tiexi District, Siping City, Jilin Province
The auto transfer is used for the automatic rehanging the bird from slaughtering line to evisceration line,and cutting chicken feet meanwhile.
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Automatic vent cutting machine is one of the key equipment for automatic evisceration.It is used to automatically cut off the anus of birds and prepare for automatic anal expansion and automatic viscera cutting.
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The vent opener is used for expanding the anus after cutting the anus and before cutting out the bore.It is used to cut the outer skin of the bird body from anus to abdominal cavity,so as to fully open the lower abdomen of the bird body and prepare for the automatic cleaning process.
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Pickpocket type eviscerator is thekey equipment of automatic evisceration production ine.Itmainly has thre functions:taking out theinternal organs of birds,automatic on-line separation of internal organs and birds,and automatic transfer of internal organs to the internal organs conveying line.
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The clamping type automatic eviscerato is the key equipment of the automatic EV production line.It mainly has three functions:automatic removal of poultry viscera,online automatic separation of visceral bag and poultry body,and automatictransfer of visceral bagto visceral conveying line.
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The fat remover is used for on-line removal of poultry abdominal fat after automatic cutting.
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The lung removing machine is one of the key equipment in automatic cutting production line, which is used for automatic lung suction process after cutting.
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The cropper is used tautomatically remove the crop, esophagus,trachea,lymph and other accessories of the poultry carcass after cutting.
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The carcass internal and external cleaning machine is used for all-round cleaning of the inside and outside of the poultry carcass cavity after unloading,sas tensure the hygiene of the poultry body,greatly reduce the product pollution and ensure the product quality of the poultry carcass.
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