A pig processing line must connect to its chilled product route. Design rail transfer, weighing, cold-room entry and dispatch with the refrigeration and hygiene teams before purchasing conveyors.
Define the product route
Specify whether the business dispatches carcasses, sides or cut products. Record storage duration, dispatch pattern and further cutting needs for refrigeration assessment.
Check the transfer interfaces
- Carcass identification and weighing position
- Rail elevation, hanger arrangement, curves and switches
- Cold-room door opening and hygiene separation
- Maintenance access and rejected-product handling
- Loading and transport for the product market
Engineer refrigeration from the brief
Room setpoints alone do not prove carcass cooling performance. Load, incoming product condition, residence pattern, airflow and operating schedule need project-specific design and commissioning.
Review rail equipment · Plan the flow · Discuss the cold-chain interface.