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

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

1

2

3

4

5

6

10

11

12

13

14

15

7

8

9

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

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© 2010 Hydro-Thermal Corporation MP-201

MEAT PROCESSING INDUSTRY