Line for the processing of hog’s heads

A complete continuous line for the processing of hog’s heads consists of several sections.

Cleaning

The hog’s heads are pre-cleaned manually and placed onto the singeing belt.

Via a transport conveyor, the hog’s heads are continuously conveyed through the gas-heated singeing unit in which all bristles are removed.

The pre-cleaned and singed hog’s heads are washed in the drum-type washing system.

After the injection of the curing brine, the hog’s heads are continuously reddened or stored for curing and then transferred to the cooking plant.

The whole or halves of hog’s heads are continuously cooked in a drum-type cooking system.

For cooling and rinsing, the cooked hog’s heads are transferred to a continuous cooling basin with fresh water rinsing.

The de-boning of the cooked and pre-cooled hog’s heads and the sorting of the individual kinds of meat are done manually.

Berief GmbH
Maschinen und Anlagen zur thermischen Behandlung von Lebensmitteln