MEAT PROCESSING - Hydro-Thermal Corporation 2020. 9. 15.¢  MEAT PROCESSING INDUSTRY. Title: MeatProcessing

MEAT PROCESSING - Hydro-Thermal Corporation 2020. 9. 15.¢  MEAT PROCESSING INDUSTRY. Title: MeatProcessing

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  • Critical Control Points (CCPs)#

    Notes: 1. Single EZ Heaters are shown. Possible arrangements include EZ Heaters in parallel for improved turndown and redundancy. 2. Heaters are shown in-line. For applications with rapidly varying �ow and tight temperature requirements, a recirculation loop and/or buffering tank is recommended.

    Digester

    City Water Supply

    Waste Heat Reclaim

    Steam Supply

    Main Water Tank

    Return Water from Plant 80-120˚F; generally a small % of out�ow

    Plant System Using EZ Heaters

    Main Water Loop 900-2000 GPM; 140˚F

    General Washdown and Cleaning Varying �ow rates 140˚F

    Sanitizing Varying �ow rates 180˚F

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    10

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    16

    Live Cattle

    Stun

    Bleeding

    Hide-on Carcass Wash Hide Removal

    Head and Hock Removal Pre-viscera Wash and Sanitization Viscera

    Inspection

    Offal Wash

    Tripe Wash

    Wash and Sanitization

    Wrapped and Freezed

    Utensil Sanitization

    Processing

    Packaging and Shipping

    17 Digester heating

    Waste Treatment

    © H YDR

    O-T HER

    MA L

    COR POR

    ATIO N

    © 2010 Hydro-Thermal Corporation MP-201

    MEAT PROCESSING INDUSTRY