Auxiliary Abattoir Equipment Hand Washing Basin With Knives Sterilization Device Product Parameters Material: SUS304 / galvanized steel Voltage: 440-380V, 3p Installation: -overseas installation techinican -installation drawing -opearation manual Final product: Sow carcass; meat cuts Advantage: -match international slaughter standard -reduce labor intensity -ergonomically process -human slaughter design Warranty: 12month after installed Production time: 20-40days Payment term: 40% deposit to start manu,60% before factory loading Customer site Installation Instructions 1, Slaughter After the sheep are sent to the slaughterhouse, they should go through the veterinary hygiene inspection, and have a 24-hour rest before slaughter according to their health status, slaughter batch and place of origin, in order to recover the fatigue of the sheep on the way. This will not only help to bleed and eliminate the stress reaction, but also improve the body resistance of sheep and reduce the number of microorganisms in muscle and liver. In addition, it is necessary to wean and feed 1% salt water 12 hours before slaughtering, which can ensure the normal physiological function of the animal, regulate the body temperature, promote fecal excretion, and facilitate complete bleeding. At the same time, in order to prevent stomach contents from flowing out of the esophagus to pollute the carcass when slaughtered sheep hang upside down and bleed, it is necessary to stop water supply 2-4 hours before slaughter. 2, Shower Generally, a shower is set in the front of the slaughterhouse to wash the dirt on the surface of sheep body before slaughter, reduce the contamination of bacteria and dirt on the surface of sheep body, and improve the quality of meat. The temperature of water is close to that of sheep in winter and not lower than 20 ºC in summer. 3, Stun Before slaughtering, it is necessary to use electric mahjong to stun the sheep to prevent the intense blood flow caused by terror and pain from gathering in the muscle, resulting in incomplete bleeding, so as to ensure the quality of meat. The manual slaughtering method does not carry out the stun process, but directly assassinates after lifting and hanging. The corona appliance of sheep is similar to the hand-held corona appliance of pigs. The nose electrode is shaped like a sickle at the front end, and the brain electrode is at the back end. When anesthetizing, hold the anesthetizer to buckle the front end on the nose and lip of the sheep, and press the back end on the medulla oblongata area between the ears and eyes. 4, Slaughter and bleed The modern slaughtering method only hangs the sheep on the hanging rail, and cuts off three tubes (esophagus, trachea and blood vessels) near the front of the neck with a machete. It is commonly known as wiping the neck. The disadvantage is that the contents or mucus of the esophagus and trachea are easy to flow out, polluting the body and blood. During manual slaughtering, the sheep shall be fixed on the trough-shaped stool of the sheep slaughtered, or on a board or slate 30cm from the ground. The sheep slaughterer shall hold the sheep's lip in his left hand and straighten it backward, and hold a sharp knife in his right hand. The blade shall face the cervical vertebra and pierce the neck near the mandibular angle. The blade shall be cut towards the cervical vertebra to cut off the carotid artery, slightly raise the back of the sheep, and gently press the chest to drain the blood as far as possible. Whether the bleeding is sufficient or not will directly affect the quality and storage of mutton. There will be no blood in the carcass with complete bleeding. The blood content of visceral muscles